Stuffed squid with a delicate crispy crust turns out to be very tasty. Despite the complex ingredients included in this recipe, the dish takes about 60 minutes to cook.
Ingredients:
- Squids - 550 g;
- Onions - 4 medium heads;
- Lemon - 1 fruit;
- Olive oil - 50 ml;
- Tomato sauce - 250 ml;
- Chicken eggs - 4 pcs;
- White cabbage - 350 g;
- Cilantro and parsley - ½ bunch each;
- Spices for seafood;
- Ground black pepper and salt.
Preparation:
- Thoroughly clean the squid, rinse thoroughly with ice cold running water. Place seafood in a bowl, sprinkle with spices, rub with salt and set aside.
- Wash the cabbage, chop it into small strips, gently mash it with your hands, then send it to a preheated pan with vegetable oil. Keep the cabbage over medium heat for 20 minutes.
- Boil chicken eggs hard-boiled, cool in cold water, wash and peel, crumble with thin rings.
- Wash and cut the lemon into thin slices. Peel the onion from the husk, chop it into half rings.
- Put fried cabbage, onions and eggs in one container. Add salt, pepper, mix the contents thoroughly.
- Fill each squid carcass with cabbage filling, then put in a preheated pan with vegetable oil. Fry on all sides for 2 minutes until a characteristic golden crust is formed.
- After frying, place the stuffed seafood in a deep saucepan and pour the tomato sauce over the top. Simmer for 15 minutes over medium heat, then reduce to a minimum and stand for another 10 minutes. Allow to cool slightly after stewing.
- In cold water, wash the parsley and cilantro, sort out the herbs from the stalk.
- Before serving squid, sprinkle with lemon juice, garnish it with slices and sprigs of herbs.
