You can cook squid in the oven in a variety of interesting ways. It is especially delicious to stuff them or bake them with original sauces. For example, in the form of a julienne.
Squid with cheese
Ingredients:
- squid carcasses (already without viscera) - 4-5 pcs.;
- cheese - 120-140 g;
- cheese - 130-150 g;
- sour cream - 1/3 tbsp. (the fatter, the tastier the dish will turn out);
- salt and pepper - pinch at a time.
Preparation:
Peel and wash the seafood carcasses. To simplify your task, it is worth buying squid already without entrails. Otherwise, their preparation for stuffing will be quite long.
If the carcasses have tails, they need to be finely chopped. Boil all the remaining parts in boiling water for 4-4.5 minutes. Cool completely.
Cut the cheese into neat equal cubes. Mix it with squid tails. Add sour cream. If the hostess does not need to count the calories in the finished dish, it is worth taking fatter sour cream. Pour salt and pepper into the mass. Mix.
Stuff tightly with the cheese filling of the carcass. They must keep their shape well. Place the workpieces in an oiled container. Cook the dish in the oven at medium temperature for no longer than 12-14 minutes. Otherwise, the squid may turn out to be too tough - "rubbery".
Arrange the finished carcasses on a large plate. Serve stewed vegetables as a side dish. Can be supplemented with hot and simply vegetable salad.
Squid casserole
Ingredients:
- squid - half a kilo;
- potatoes - 7-8 medium tubers;
- onion - 1 head;
- vegetable oil - 1/3 tbsp.;
- egg - 1 pc.;
- crumb crumbs - 3 tbsp. l.;
- butter - 40 g;
- salt and spices to taste.
Preparation:
Be sure to carefully remove the top film from seafood. To facilitate the process, you must first pour boiling water over the carcasses. After that, the film can instantly be pulled off directly with your hands. Rinse the squid with cold running water.
Next, immerse the seafood in a 1-liter pot of boiling salt water. Cook for 2, 5-3 minutes.
Pass the cooled seafood through a meat grinder. Heat a large amount of vegetable fat in a skillet. First, pour the onion into it, cut into neat miniature cubes. When the vegetable pieces are slightly browned, send the seafood mass to them. Salt everything and sprinkle with spices. Mix. Fry until all ingredients are cooked.
Cook the potatoes separately until soft in salted water. Puree it without adding milk. You can only use butter. The mashed potatoes should not be too runny. Combine the finished mass with the contents of a raw egg. Mix well.
Coat a round heat-resistant form with melted butter. Sprinkle with bread crumbs (about half). Put the mashed potatoes in a container in two layers. Between them you need to place the filling with squid. Cover the future casserole with the remaining bread crumbs.
Cook the treat in the oven until golden brown. The resulting casserole must be cooled right in the mold. Then turn it over onto a wide round dish. Tasty, even a little warm, coat the treat with melted butter and sprinkle with chopped herbs. Serve the dish first by cutting it into identical neat pieces.
Squid with egg
Ingredients:
- carcasses of seafood - 4 pcs.;
- cheese (hard or semi-hard) - 130-150 g;
- raw eggs - 4 pcs.;
- medium fat sour cream - 1/3 tbsp.;
- salt, dried herbs, spices - to taste.
Preparation:
Thoroughly cleanse the carcasses of seafood from all excess. Rinse with running water. Dip the prepared squid in boiling water for 2, 5-3 minutes. Cool down. It is very important not to overcook the seafood, otherwise it will become too tough and ruin the whole dish.
Cook the eggs in advance until they are firm yolk and cool completely. Chop them into small neat cubes. If you want to make the filling as tender as possible, you can grind the boiled eggs with a grater. The selected cheese must be processed in the same way.
Mix all the ingredients of the filling - cheese shavings, eggs, dried herbs, salt. Instead of dried "green tea", you can also use chopped fresh. To add juiciness and uniformity to the filling, it must be seasoned with sour cream.
Fill the prepared squid carcasses tightly with the cheese and egg mass. Place in an oiled, heat-resistant container. Sprinkle squid stuffed with your favorite spices on top to taste.
Send the container with the blanks to the oven. Cook for 12-14 minutes. The optimum temperature is 180-190 degrees. Before serving, grease the stuffed carcasses with sour cream or mayonnaise. Supplement the treat with slices of fresh bread.
Seafood with vegetables and mushrooms
Ingredients:
- squid - 2 carcasses;
- carrots, stalk celery, onions - 1 pc.;
- fresh peeled champignons - 130-150 g;
- fresh parsley - a few branches;
- oil, salt to taste.
Preparation:
Peel all vegetables and chop finely. Send the onion first to the skillet with any heated oil. Both creamy and vegetable will do. When the onion pieces are translucent, add the carrots to them.
After 6-7 minutes, pour very finely chopped celery into a frying pan with vegetables. Cook together for a couple of minutes. Add small pieces of champignons last. Continue frying for 4-5 minutes.
Salt the filling to taste. You can add your favorite spices. Add chopped parsley. Allow the filling to cool completely.
While the mass is cooling down, completely defrost the seafood carcasses, remove the thick film from the top and blot with paper towels. Fill the prepared squid with the skillet mixture. You need to stuff the carcasses as tightly as possible. Fasten the ends with wooden skewers or toothpicks.
In the oil remaining after cooking the filling, fry the carcasses already filled with vegetables. You need to cook them on each side for about half a minute.
Next, transfer the stuffed carcasses into a heat-resistant dish. Send the dish into the oven for another 6-7 minutes. Cook it at 200-210 degrees. Serve with a light salad of fresh vegetables.
Pumpkin and Rice Recipe
Ingredients:
- squid carcasses - 4 pcs.;
- pumpkin - 100-120 g (pulp only);
- dry rice - 80-90 g;
- carrots - 1 pc.;
- sour cream - 1 glass;
- hard cheese - 80 g;
- classic mayonnaise - 2 tbsp. l.;
- lettuce and cherry leaves - for decoration;
- salt to taste.
Preparation:
Pour the dry cereal with ice water. Rinse thoroughly until the liquid is completely clear. Cook pure rice for 15-17 minutes. Throw the finished cereal in a colander. Leave until excess liquid drains from the product.
Place frozen seafood in boiling water for half a minute. Clean them from the loose upper film. If the squids were not previously frozen, then first they need to be sent to ice water for half a minute, and then to boiling water for another 10 seconds. This will also allow the product to be easily removed from the thick film.
It is imperative to remove the chitinous plates. Then rinse the carcasses thoroughly. Put squid in boiling water and cook for 3, 5-4 minutes. Send seafood to a colander and rinse with ice water. Cut one of the cooled carcasses into thin rings.
Only pure pulp will be used from the pumpkin. It needs to be cut into small pieces and cooked in a separate bowl for 20-25 minutes. Combine soft vegetable slices with boiled rice, add chopped squid.
Grind carrots and cheese equally - using a coarse grater. These ingredients are also sent to pumpkin and rice. Season everything with classic mayonnaise and salt.
Fill the remaining carcasses with the resulting filling. Place in a large fireproof dish. Coat with salted sour cream on all sides. Cover the container with foil. Cook a treat in the oven at a temperature of 200-210 degrees. About a quarter of an hour after the start of baking, remove the cover and continue baking the treat for another 6-7 minutes.
Put the finished carcasses on the lettuce leaves. Decorate with cherry halves and serve immediately.
Squid fillet julienne
Ingredients:
- fresh squid fillet - 300-350 g;
- white onion - 1 head;
- butter fat - 60 g;
- grated cheese - 1/3 cup;
- sour cream sauce - a full glass;
- chopped greens - 2 tbsp. l.;
- salt and spices to taste.
Preparation:
Dip the seafood fillet in actively bubbling salty boiling water. After boiling again, cook the fillets for 3, 5-4 minutes. Cool the squid, cut them into thin small strips.
Pour chopped seafood into a skillet with heated butter. Send small pieces of raw onion there. Fry the ingredients together until the vegetable is lightly golden. Mix fried foods with shredded cheese. It is best to rub it on a coarse grater.
Special containers for julienne - grease cocotte makers with any fat. Fill each container about 1/3 with sour cream sauce. Place the products from the pan on top. After that, the cocottes should be filled by about 2/3 of the volume. Cover everything with chopped cheese. If desired, the contents of the containers can also be poured with melted butter. Then the treat will turn out even more tender.
Bake seafood julienne in a preheated oven (at 190 degrees) for a little less than half an hour. A rosy appetizing crust should appear on the surface of the treat.
Squid cutlets in the oven
Ingredients:
- squid fillet - 180-200 g;
- carrots, egg - 1 pc.;
- flour - 90-100 g;
- salt, pepper, dried herbs - a large pinch.
Preparation:
Pour boiling water over the squid fillet. Remove films from seafood. Kill with a blender until a homogeneous gruel is obtained. Also chop the carrots. Mix vegetable with seafood.
Pour the contents of a raw egg into the resulting minced meat. Salt and pepper everything, add dry herbs. Gradually add the sifted flour to the mass. You need to fill it up in small portions so that lumps do not appear. The amount of flour should be adjusted by eye. The minced meat should be so thick that it turns out to form cutlets from it.
Part of the flour must also be poured into a separate bowl. Roll already formed cakes in it. Fry each for about half a minute in hot oil on each side. Put the semi-finished cutlets in a heat-resistant container and cook in the oven at an average temperature for 17-20 minutes. Serve a treat with boiled rice as a side dish.
