Squid meat has excellent taste. With the presence of this ingredient, dishes become more sophisticated and festive. Moreover, squid has a high nutritional value and a number of medicinal properties.
Useful properties of squid
Squid meat is rich in protein, polyunsaturated fats, vitamins C, E, B6, PP. Also, this meat contains a lot of copper, selenium, phosphorus, iodine, potassium and iron.
The use of this product allows you to fight high cholesterol levels, remove salts of heavy metals from the body. Squid meat significantly helps with diseases such as myocardial infarction, stroke, atherosclerosis. In addition, this product is very beneficial for joints, thyroid and endocrine system.
Squid risotto recipe
To prepare this dish you will need:
- rice - 500 g;
- peeled squids - 2 pcs.;
- cuttlefish - 1 pc.;
- onion - 1 pc.;
- garlic - 1 clove;
- canned tomatoes - 200 g;
- parsley - 1 bunch;
- white wine - 150 ml;
- fish broth - 600 ml;
- butter - 1 tablespoon;
- olive oil - 1 tablespoon;
- cuttlefish ink - 5 ml.
Fry finely chopped onions in a deep frying pan in olive oil until transparent. Crush the garlic with the flat side of a knife and add to the onion, stir. Pour the rice into the skillet and heat it for two minutes, stirring gently.
Pour 80 ml of wine into the rice and let it evaporate. Add tomatoes to the skillet. Heat the broth, add cuttlefish ink to it. Pour the resulting broth in portions into a frying pan with rice. Be sure to stir. About five minutes before the dish is ready, pour the rest of the wine into it.
Cut the cuttlefish into strips, the squid carcasses into rings. Transfer the seafood to the risotto, stir and simmer for five minutes. You can add a little more fish stock if needed. Garnish with chopped parsley before serving.
Squid recipe stewed in tomato sauce
You will need:
- squids - 5 pcs.;
- tomato paste - 2 tablespoons;
- onions - 2 pcs.;
- garlic - 3 cloves;
- water - 250 ml;
- white wine - 100 ml;
- vegetable oil;
- sugar - 2 tsp;
- salt, pepper, thyme - to taste.
Dip the squid in boiling water for half a minute, remove the insides and shell. Cut the squid carcasses into thin strips.
Fry finely chopped onions in vegetable oil, add chopped garlic. Pour in tomato paste diluted in one glass of water, add salt and pepper. Simmer the sauce until thick. Pour wine into the resulting sauce.
Place the squid in the sauce and simmer for five to ten minutes. Serve hot.
