Seafood, and especially squid, is immensely healthy, you can cook a huge number of dishes from them. But most often squid is used as an ingredient for salads, and quite rarely as an independent dish. You can diversify your table by stuffing squid using unusual fillings.
It is necessary
- - 6 small squid
- - 150 g of rice
- - 2 onions
- - 2 tomatoes
- - 1 tbsp. olive oil
- - sugar
- - salt, ground pepper
- - 1 tbsp. dry white wine
- - parsley and dill
- - 1 tbsp. water
Instructions
Step 1
Wash the squid carcasses, remove the ridge and skin. Tentacles - Cut and grind.
Step 2
For the filling, rinse the rice, peel one onion and one tomato, finely chop the vegetables. Heat oil in a saucepan, fry the onion until transparent. Add here rice, chopped squid tentacles, a tomato, a pinch of sugar, salt and pepper to taste, pour in half the volume of the required wine.
Step 3
Pour a glass of water into a saucepan, stir and simmer until all the liquid has boiled away. Add finely chopped parsley and dill to the finished cooled filling. Chop the remaining vegetables finely and save them in a separate skillet with the rest of the wine.
Step 4
Stuff the carcasses with the prepared mixture about half, seal the holes with thread or toothpicks, put in a saucepan. Lay out the sautéing on top. Covering the squid with water, simmer them for 15-20 minutes over medium heat until the rice is cooked. Serve hot.
