What to cook for dinner from squid. Video - How to cook squid

Squid is currently a very popular product from which you can cook a large number of delicious dishes, including salads. As you know, the taste of this mollusk is neutral, and therefore it can be combined with a variety of ingredients. It is delicious with various vegetables, cereals, herbs, cheese, and of course with the same seafood as it is.

For a long time, he was among the products belonging to the category of delicacies, and buying a jar of canned squid was considered lucky. But now it is not difficult to buy it in the store, and we are happy to prepare it both for the festive table and just for an ordinary lunch or dinner.

And rightly so, it is not only tasty and nutritious, but also very healthy. Eating the meat of this mollusk, in addition to the resulting proteins, vitamins and trace elements, helps to increase the vitality of the whole organism, stimulates appetite, improves emotional state, and even fights depression.

Therefore, this marine inhabitant is so fond of the people that each housewife has her own favorite recipes with its use. And this is especially true for salads.

Among them there are very simple recipes that can be prepared in 15 minutes. And there are recipes that are more complicated, the preparation of which will take more time. But they all have one thing in common - they are delicious!

With what kind of products they are not cooked, and what kind of sauces and dressings are not used. In today's selection, we will use the simplest ingredients as a dressing. But if you like to experiment,

I hope you love squid salads and find something new and interesting for yourself in today's selection.

This recipe is as delicious as it is simple. It will not be difficult to prepare it.

We will need:

• squid - 100 gr
• eggs - 2 - 3 pcs
• crab sticks - 100 gr
• hard cheese - 60 gr
• green onion, greens - 100 gr
• garlic - 1 clove
• mayonnaise - to taste
• boiled shrimp - for decoration
• salt, pepper - to taste

Cooking:

Many people do not like to cook dishes with squid because they supposedly take a long time to clean, and they do not want to mess with it. In fact, cleaning them is not difficult at all, and I will tell you how to do it,. So if you don't know that, then read it first. And here we will not detain readers who can easily cope with this.

1. Clean the squids. Pour water into the pan, there should be enough water. Bring it to a boil, lightly salt and put a carcass or two. Close the lid, let it boil, then immediately open the lid and cook for 1.5 - 2 minutes.

There is a second method, in which the carcass is poured with boiling water and kept in it 3 times for one minute. Each time while draining the water.

I will tell you about all the methods of heat treatment of squid

2. Get the carcass out of the water. If boiled, then it must be placed in cold water to stop the heat treatment process. Let cool, then cut into thin strips.

3. Boiled eggs and cheese cut into cubes.

4. Crab sticks in small pieces.

5. Chop greens and garlic. Cut green onions.

6. Mix 3 tablespoons of mayonnaise with garlic, add green onions, herbs and garlic. You can use ready-made garlic sauce, which you can buy at the store.

7. Mix all the ingredients with the sauce, salt and pepper in a bowl.

8. Prepare a small hollow round shape, put it on a plate and fill it tightly with salad. Then carefully remove it. The mayonnaise will hold all the ingredients together and keep the shape of the salad.

9. Boil 6 - 7 shrimps, cool them and decorate the salad with them, also add a sprig of greens.

Delicious and beautifully served salad is ready. So eat it with pleasure!

The easiest recipe

We will need:

• squid - 500 gr
• egg - 2 - 3 pieces
• green onion - small bunch
• dill - a small bunch
• salt - to taste
• olive oil - 2 tbsp. spoons

Cooking:

1. Thoroughly clean squid carcasses from films and entrails. Boil them for 1.5 - 2 minutes in lightly salted water. Then rinse with cold water to stop the heat treatment process.

2. Make sure that there are no films left on the carcass and cut them into rings or half rings.

3. Boil eggs, cool, peel and cut into two halves. You can cut them into cubes if you like.

4. Cut green onions and dill into smaller pieces, mix with squid.

5. Put on a plate, beautifully arrange the halves of the eggs. Sprinkle with salt and drizzle with olive oil.

If desired, you can serve salad with sour cream or mayonnaise. It will be delicious no matter how you serve it!

Calamari with rice and boiled egg

We will need:

• squid - 400 gr
• boiled eggs - 3 pcs
• boiled rice - 100 gr
• chopped dill - 2 tbsp. spoons
• green onion - 2 - 3 feathers
• sour cream - 0.5 tbsp. spoons
• mayonnaise - 2 tbsp. spoons
• salt and pepper to taste

Cooking:

1. Peel and boil squids.

2. Remove the carcasses from the water and let cool. Then cut into strips. You can cut into both small and large straws, as you like. If you want the taste of the salad to be more uniform, cut into thin strips, but if you want the pieces of meat to be more tangible, cut larger.

3. Boil rice in advance in lightly salted water. In order for it to cook well and quickly, and also not to be too sticky, it must first be washed and soaked, and then rinsed again until the water becomes clear.

Or you can use parboiled rice, which does not stick together during cooking.

4. Cooked rice should also be cooled. If you use excessively "sticky" varieties of rice, then it can be washed.

5. Cut the boiled eggs into cubes, chop the dill and cut the onion feathers.

6. In a bowl, mix squid, eggs and rice, try to do it gently.

7. Prepare dressing sauce. Mix sour cream, mayonnaise and chopped dill. Lightly salt, remember that the clams and rice were boiled in salted water, and mayonnaise also has a salty taste. Pepper to taste.

8. Add the sauce to the bowl and mix everything. Place on a plate and garnish with chopped onion.

This amount of ingredients is designed for 2-3 servings.

With cucumber, egg and crab sticks

Using cucumbers and eggs, there are several delicious recipes. I like it when crab sticks are used along with these ingredients. Although the easiest option can be cooked without them.

We will need:

• squid - 3 carcasses
• crab sticks - 200 gr
• fresh cucumber - 2 pcs
• egg - 4 - 5 pcs
• green onion - bunch
• mayonnaise - to taste
• salt, pepper - to taste

Cooking:

1. Peel and boil the squids in lightly salted water for 2 minutes, or pour boiling water over them and let them stand for a while. Then take it out of the water and let it cool.

Then cut into thin strips.

2. Dice eggs, crab sticks and cucumbers.

Fresh cucumbers are very good to use in combination with squid. They complement each other perfectly. And the smell and taste of the salad acquires notes of freshness and good mood.

3. Cut green onions. Set aside part of the onion for garnish.

4. Mix all ingredients in a bowl, salt and pepper to taste. Fill with mayonnaise. You may need 3 tablespoons, but if you like them more nutritious, add a little more mayonnaise.

5. Let the salad stand for 20 - 30 minutes so that it starts up the juice and soaks with mayonnaise. And you can let it stand for a little more time.

6. Before serving, garnish with the remaining green onions. For decoration, you can also use fresh parsley and cucumber sliced ​​\u200b\u200band strips.

Here we have such a salad, beautiful, nutritious and very tasty.

Canned squid with potatoes

This recipe also involves the use of cucumbers, but only canned, as well as squid.

We will need:

• canned squid - 100 - 150 gr
• canned cucumbers - 3 pcs (small)
• boiled potatoes - 2 pcs
• green peas - 2 - 3 tbsp. spoons
• mayonnaise - to taste
• salt, pepper - to taste
• greens - for serving

Cooking:

1. Squid cut into cubes and put in a bowl. You can cut both large cubes and smaller ones. Who likes it better.

2. Also cut the potatoes into cubes, about the same size as the squid. Add to bowl.

3. So that the shape of the salad is not monotonous, cut the cucumbers into strips.

4. Put them to the already chopped ingredients and add green peas.

5. Salt and pepper to taste and season with mayonnaise.

6. Garnish with fresh herbs.

Don't look at how simple it is. It is as simple as it is delicious. Therefore, as a salad for every day, it is perfect for both lunch and dinner.

"Kamchatsky"

This salad has a name. It is called "Kamchatsky", apparently there are a lot of squids in Kamchatka, and therefore it was called that there.

We will need:

• squid - 500 - 600 gr
• pickled cucumber - 2 pcs
• onion - 1 pc.
• canned corn - 0.5 cans
• egg - 4 pcs
• sour cream or mayonnaise - to taste
• salt, pepper - to taste

Cooking:

1. Peel and boil the squids in lightly salted water, then take them out and put them in cold water for a short time so that they cool quickly. Dry with paper towels, and if there are films left, peel them off.

Cut into strips and put in a bowl.

2. Cut the cucumber into small cubes, add to the bowl.

3. Chop the onion as finely as possible, also dice them and add to the already chopped ingredients.

4. Cut the egg into cubes, or you can use an egg cutter. Since with its use a fairly small cut is obtained, it is possible to cut the eggs into strips.

5. Add an egg and corn to the salad, from which you need to drain all the liquid.

6. Salt and pepper to taste, season with sour cream or mayonnaise. You can also mix sour cream and mayonnaise together.

7. Let stand for a while and serve.

Corn kernels give a positive bright color to the salad, and it looks very appetizing.

With shrimp and crab sticks

Another very tasty salad that I recommend to take in your piggy bank of recipes. The number of ingredients is calculated for a large company. And he can prepare for any holiday. I love making this for birthdays. It turns out not only tasty, but also beautiful. And it never remains on the table, it is eaten all without a trace.

We will need:

• squid - 750 gr
• shrimp - 750 gr
• crab sticks - 300 gr
• quail egg - 8 pcs (or 4 chicken)
• iceberg lettuce or Peking salad - 1/4 part
• green onion - 3 - 4 feathers
• dill - a small bunch
• salt, pepper - to taste
• mayonnaise - to taste

Cooking:

1. Boil squids in salted water for 2 minutes or pour boiling water over and soak in it. Then take out, cool and cut into strips.

2. Boil shrimp in salted water. It is best to use unpeeled shrimp, in which case they will cook for 3 to 5 minutes, depending on their size. It is not necessary to cook longer so that they do not become tough.

When ready, let them cool and remove the shell. We will not cut them, but we will use them entirely. With them, the dish will turn out very beautiful.

3. For cooking, you can use either the Beijing variety or the iceberg. Both of them have a neutral taste, and go well with all other ingredients.

Cut lettuce into medium-sized strips, or neat cubes.

4. If you cook it just for a weekday, then you can use chicken eggs, and if you cook for a holiday, then I recommend taking quail eggs. They will be a wonderful decoration for the whole dish as a whole.

Peel the quail eggs and cut into two halves. Chicken eggs can be cut into cubes, leaving two to three yolks also for decoration. Cut the yolks into two halves.

5. Cut crab sticks into small pieces.

6. Chop the dill, chop the green onion as usual.

7. Combine all the ingredients in a bowl, leaving only the eggs and some greens for decoration. Add salt and pepper to taste. Season with mayonnaise and mix everything.

Use mayonnaise to taste, as you like. You can mix mayonnaise with sour cream, both in a half proportion, and in a ratio of two to one. It will be delicious either way.

8. Put the salad on a large flat plate in the form of a hillock. Decorate with egg halves and sprinkle with herbs. Or lay out in portioned bowls.

That's it, our salad is ready. As you can see, it turned out very beautiful, and I guarantee you that it is also delicious. Eat to your health and treat your guests!

Squids with champignons

This salad is also quite easy to prepare, besides it contains a minimum of ingredients. But do not look at it, it turns out very tasty and with such a composition of products.

We will need:

• squid - 4 carcasses
• champignons - 200 gr
• onion - 1 pc.
• dill - a small bunch
• salt, pepper - to taste
• mayonnaise - to taste
• bay leaf - 3 - 4 pieces
• peppercorns - 5 - 6 pcs
• vegetable oil - for frying

Cooking:

Squid can be boiled not only with the addition of salt. To give it a piquant taste, you can use the simplest spices.

1. Pour water into a saucepan and bring it to a boil, add bay leaf, peppercorns, salt and two to three sprigs of dill to the water. Boil 5 minutes.

2. Put a couple of squid carcasses into the water and boil them for 2 - 3 minutes. Immediately take it out and put it in cold water to stop the heating process.

When the carcasses are completely cool, cut them into strips.

3. Cut mushrooms into small pieces. Then fry them in a small amount of vegetable oil until they become a little soft and ruddy. Don't overcook.

4. Cut the onion into small cubes and add to the mushrooms. Saute everything together a little more until the onion is lightly browned. Salt to taste. Let cool.

5. Mix chopped squid and cooled mushrooms with onions. Add some pepper for flavor and the remaining chopped dill.

7. Serve in a heap on a flat plate. You can sprinkle with fresh herbs.

If you are preparing such a salad for the holiday, then you can decorate it with canned corn or green peas. Or it is very beautiful, and in a festive way, pomegranate seeds look on a white background, you can use them for decoration.

Calamari with tomatoes and cheese

Another delicious and beautiful option that will decorate any holiday table, it will also be a pleasure to eat on weekdays.

We will need:

• squid - 350 gr (3 carcasses)
• hard cheese - 150 gr
• tomatoes - 2 pcs
• green onion - 3 - 4 feathers
• eggs - 3 pcs
• pepper, salt - to taste
• olive oil - 2 tbsp. spoons
• Dijon mustard - 1 tbsp. spoon

For decoration:

• olives
• lemon
• lettuce

Cooking:

1. Peel squids from films and entrails and boil in salted water for 2 minutes. You can boil it in water with the addition of bay leaves, peppercorns and dill, as was done in the previous recipe.

After the set time, remove the carcasses and place them in cold water to stop the heating process.

Then dry with paper towels, if necessary, remove the remaining films. Cut the carcass into two parts and cut into strips.

2. Cut the tomatoes into two parts, cut off the stalk and remove the core with a tablespoon along with the juice and seeds. Cut the remaining pulp into cubes.

3. Hard cheese cut into not very small cubes.

4. Cut the eggs into strips, if there is an egg cutter, then you can use it.

5. Cut green onions.

6. Combine all ingredients in a bowl, mix.

7. Line a flat plate with lettuce leaves and place the contents on them. Mix olive oil with mustard and pour on top.

8. If you are preparing a salad for the holiday, then you can use halves of olives or olives and lemon slices for decoration.

9. Serve to the table, eat with pleasure.

Calamari with carrots and garlic

This salad probably has Korean roots, and is made, as they say, "based on". Such options are prepared using Korean carrots. The proposed recipe is prepared with fresh, but with some elements typical for Korean cuisine of cooking this very Korean carrot.

A distinctive feature of this recipe is that it is seasoned not with mayonnaise, but with vegetable oil.

We will need:

• squids - 3 carcasses (350 gr)
• carrots - 1 pc (small)
• onion - 0.5 pcs
• garlic - 1 clove
• salt, pepper - to taste
• sugar - 0.5 tsp
• ground coriander - 0.5 tsp
• vegetable oil - 2 tbsp. spoons

Cooking:

1. Peel and cut the carrots into very thin long strips, cut as for, but much thinner. Then sprinkle it with sugar and add a pinch of salt. Stir the carrots and leave for a while so that the carrots release juice, while it seems to marinate slightly, if such an expression is acceptable for salt and sugar.

2. In the meantime, prepare the squid. Clean them from films and entrails and pour in steep salted boiling water, hold in it for 2-3 minutes, then drain the water. Leave them to cool down.

When cool, cut into fairly large strips so that the pieces are felt when we eat them.

3. Cut the onion into thin half rings, which are then cut in half again, you should get thin quarters. Mince the garlic as finely as possible.

4. In the meantime, the carrots should have released juice, so they must be squeezed out and mixed with chopped squid.

5. Put all this beauty and yummy in a shallow bowl. Put the onion on top of the pea, breaking it into separate rings. And put garlic on top of everything.

6. Sprinkle pepper over the entire surface of the salad, and sprinkle ground coriander over the onion and garlic.

7. Heat oil in a small frying pan. Drizzle hot oil over the garlic and coriander, this will bring out the flavor of the coriander and lightly sauté the garlic and part of the onion. Let the salad sit for 10-15 minutes.

8. Then mix everything together and serve. You can decorate with fresh herbs.

In this recipe, all products retain their original taste, they are not seasoned with mayonnaise. In addition, the taste and smell of garlic and coriander add savory spicy flavor notes, which makes this salad simply unforgettable in taste.

And the next option is prepared using Korean carrots, and also belongs to the category of delicious.

With Korean carrots, corn and pickled onions

Such a salad can be prepared simply by cutting an onion into it, or you can pickle the onion, and then it will become even tastier.

We will need:

• squid - 3 pcs (350 gr)
• egg - 3 pcs
• carrots in Korean - 100 gr
• red onion - 1 pc.
• canned corn - 200 gr
• hard cheese - 100 gr
• sugar - 1 teaspoon
• apple cider vinegar - 2 teaspoons
• mayonnaise, sour cream or sauce - to taste

Cooking:

1. Peel the squid and boil in lightly salted water for 2 - 2.5 minutes. Then cool in cold water, dry with a paper towel and cut into strips.

2. Peel the onion, cut into half rings, or quarters, but thinner. Pour a little water, add sugar and vinegar. Leave to marinate for 20 minutes.

3. Peel the boiled eggs and cut into small cubes.

4. Grate the cheese on a coarse grater.

5. Mix squid, cheese, egg and squeezed onion in a bowl, add carrots and corn, from which all the liquid must first be drained.

And of course, it would be wrong to leave today's selection without the Korean salad itself. And if you are already tired of reading recipes, then I suggest not reading this recipe, but watching it.

Korean spicy snack

You can cook such a salad and very spicy, such as men love it very much, or less spicy. The spiciness, as you understand, depends on the amount of pepper added. So add it to your liking.

The recipe is very simple and very tasty! And if you are a fan of chamcha - spicy cabbage cooked in Korean style, or Korean carrots, then you will definitely like this salad.

Snack bar with prunes and Adyghe cheese

This recipe is not so common, but if you like squid salads and cook them, then take note of this recipe, it is very interesting!

We will need:

• squids - 2 pcs (250 gr)
• pitted prunes - 100 gr
• Adyghe cheese - 100 gr
• bell pepper - 1 pc.
• sour cream - 2 tbsp. spoons
• sugar - 2 teaspoons
• salt - to taste

Cooking:

1. As always, clean the squid and boil in salted boiling water for 2 minutes. Then cool and cut into strips.

2. Rinse prunes, dry and cut into pieces in length, dividing each into 3-4 parts.

3. It is better to choose unsalted Adyghe cheese, salty will not allow all other tastes to manifest. We need to cut it into thin strips.

4. We also cut the pepper into strips, after removing the stalk from it along with the seeds.

5. Combine all chopped components in a bowl. Add sugar, salt to taste, about half a teaspoon.

6. Season with sour cream and mix. Let stand for 10 minutes, then mix again and put in a slide on a flat plate or in a not very deep salad bowl.

Decorate as you wish and enjoy!

"Seafood"

We will need:

• squid - 2 pcs
• crab sticks - 250 gr
• mussels - 200 gr
• peeled shrimp - 300 gr
• red caviar - 3 tbsp. spoons
• egg - 4 pcs
• mayonnaise - 200 - 250 ml
• salt - to taste

For decoration:

• green onion
• parsley
• olives

Cooking:

1. Peel the squid from the film and entrails, place in boiling salted water and cook for 2 minutes. Then take out the carcasses and place in cold water until completely cooled.

2. Cut them into strips.

3. Place shrimps and mussels in boiling salted water and cook for 2-3 minutes, then turn off the heat and let the seafood soak in the water for another 5 minutes. So they will be even juicier and tastier.

4. Boil eggs, cool and peel. Then remove the yolk, it will come in handy for other dishes, and cut the protein into small cubes.

5. Cut the crab sticks as well.

6. Combine all seafood and chopped egg, add half of the caviar. Salt to taste and season with mayonnaise.

7. Put on a plate, top with the remaining caviar, whole shrimps, halves of olives and parsley leaves. Serve to the table. Eat with pleasure!

"Holiday Fireworks"

The combination of products in this salad is very unusual. When I first saw this recipe, I thought that there was too much of everything in it, it would probably turn out to be “flavor bust”. But since I like to experiment in the field of cooking, I prepared it somehow for the holiday.

And what can I say, he was accepted with a bang! Everyone liked him without exception. And of course, he took a place in my notebook with recipes. And today I would like to share it with you.

We will need:

• squid - 1 carcass (100 gr)
• beef tongue - 100 gr
• cheese - 100 gr
• pickled mushrooms - 100 -150 gr
• egg - 4 pcs
• potatoes - 200 gr
• canned peas - 150 gr
• red bell pepper - 0.5 pcs
• mayonnaise - 250 gr
• mustard - 1 tbsp. spoon
• salt - to taste

Cooking:

1. Peel the squid and boil in salted water for 2 minutes. Then briefly lower into cold water. Then take out, pat dry with paper towels and cut into cubes.

2. Boil the tongue until tender and peel. Cool and cut into strips. Similarly, cut the cheese.

3. Mushrooms cut into cubes, bell peppers into strips.

4. Boil potatoes and eggs until tender, cool, peel and cut into small cubes.

5. Throw the peas on a sieve so that all the liquid is glassed.

6. Mix mustard with mayonnaise.

7. Mix all the ingredients in a bowl, salt a little and season with mustard-mayonnaise sauce. Stir, taste and add more salt if needed.

8. Put in a flat dish. Decorate with leftover mushrooms, sprigs of greenery, or as your imagination tells you.

A delicious and beautiful salad is ready and you can taste it. And there is something to try, take my word for it!

And of course, in conclusion, the most important chapter, which will allow any salad to get just an unforgettable taste. Indeed, the whole taste as a whole sometimes depends on the taste of the main ingredient.

How to clean squid easily and simply

As you have noticed, each recipe begins with the fact that you first need to clean and boil the squid. How quickly and correctly we cope with this task depends on the time of cooking itself and, of course, the taste of the finished dish as a whole.

So, probably everyone knows that if you digest squid, then their meat will become tough, badly chewed and tasteless. Therefore, in order not to spoil the product, you need to know a few basic rules.

I suggest that you familiarize yourself with the video, which gives one of the traditional methods for cleaning and boiling squid, and a little lower I will describe more ways in which this can be done.

As you can see from the video, everything is done quite simply. And now I will describe everything in more detail.

On the shelves of our stores, they mainly sell already peeled frozen squids, and we are used to dealing more with just such a product. Unfrozen clams are sold with head and tentacles. Therefore, the cleaning methods of these two products are slightly different.

If you purchased whole carcasses, then you need to cut off the tentacles from them. They, after cleaning, can also be used for cooking. Then, holding the carcass with one hand and the head with the other, you need to gently pull it. This action will allow you to easily remove the head along with the insides.

Now, in both cases, we have whole carcasses with which we still have to work.

If you use frozen carcasses, then of course, they must first be thawed. It is best to do this at natural room temperature. There is no need to use a microwave so as not to destroy the delicate structure of the meat.

There are three cleaning methods:

From a fresh carcass, the film is removed in one motion. But with the frozen one you have to tinker a little.

1. Such carcasses have a surface film of a characteristic brownish-pink color. It can be removed simply by picking it up with a knife. But this takes a significant amount of time.
2. Therefore, you can use the method suggested in the video, that is, put the carcasses in boiling water and boil for 2 minutes.
3. But, personally, I prefer to use the third method. It involves pouring mollusks with boiling water. As a rule, with this method, the upper film immediately begins to curl. It is necessary to hold the carcasses in boiling water for two minutes, but no more.

After that, the carcasses should immediately be placed in cold or ice water. Or you can put them in a colander under running water. At the same time, part of the film can be easily washed off with water, and another part can be easily removed with a knife, simply by scraping the surface.

The fact is that if you leave them to cool in a natural way, then the heat treatment process will continue until the meat is completely cooled. And our task is only to remove the films, we do not need additional heating of the meat. We will deal with this a little later.

Already cleaned and washed carcasses are usually white or slightly creamy in color. However, there is still a very thin film on the outer and inner surfaces, which you just won’t see, but gently picking it up from the edge, it will easily stretch in a rather long layer. This film also needs to be removed.

This almost invisible thin film, if not removed, can play a cruel joke on us. It is she who does not make it possible to get tender and tasty meat at the exit. This is a secret that not everyone knows and of course not everyone removes it. And then they say that squids should not be cooked at all, since they have no taste.

And so before us is a whole carcass, cleaned from the outside. If you use it for a salad, you can make a transverse incision and clean it from the inside as well. If you use the carcass for stuffing, then it will not be possible to cut it, so it will need to be carefully turned out and cleaned from the inside.

Inside, we will definitely have to remove the chitinous chord, it has a transparent color and is quite long and dense, but pulling it from below, it is quite easy to remove.

Also, sometimes there may be remnants of the insides inside, which also need to be removed. And again - the same, we need to remove a thin transparent film.

After all the manipulations, the carcasses should be thoroughly rinsed again.

How to cook squid

There are also three ways to cook squid. And now we will consider them all.

• 1. Place the carcasses in cold water, salt the water, bring it to a boil, and cook for 1 minute. Such carcasses will cool at room temperature.

The disadvantage of this method is that it is not recommended to move away from the pan during the whole process. Squids should be cooked for exactly a minute, and no more. The time is calculated from the moment when the first "gurgles" appear on the water. Otherwise, the meat will be tough.

• 2. Place carcasses in boiling salted water, cover with a lid, bring to a boil again. Then open the lid and cook for another one and a half to two minutes. Then immediately place in cold or ice water to stop the thermal cooking process.

This is the easiest and fastest way, in which the meat is tender, soft and very tasty.

• 3. Pour boiled water over the cleaned carcasses and let it soak for 1 minute. Then drain the water, rinse the carcasses thoroughly. Then again pour boiling water, and again stand for 1 minute. Then do everything again.

In the last filling, the water must be salted.

Shellfish should always be boiled in salted water. The structure of the meat is such that then it will no longer be salted, it will not take in the right amount of salt. And you won't get the taste you want.

The disadvantage of this method is that it is the longest in time. Three times it is necessary to boil water, and three times to withstand for a minute. However, if there are a lot of carcasses, then this method can be justified. I'll explain why.

Cook squids in a large volume of water. And each time lower into the water no more than two carcasses.

This is necessary so that the water heats up faster, and the heat treatment process is minimal. If you put three or more carcasses into the pan, then the heating process will be longer, and the meat will simply lie in hot water, it will not really cook to the desired state, and it may become tough before it has time to cook.

Therefore, if there are a lot of squids, then with the second method it will also be long in time.

In terms of taste and softness of meat, squids cooked in any of these three ways do not differ in taste. So feel free to use any of them.

Sometimes they ask the question - what to do if the squid turned out to be tough? They didn’t mark the time, forgot about them and digested them ...

Under no circumstances should you throw it away! Cook them over low heat for at least another hour, or even two hours is better. The meat will become soft again, this is how a canned product is prepared. But this is only as a last resort, all the benefits and taste are just in a properly prepared product ..

From all of the above, we can conclude that it is not so difficult to clean and cook squid. Once you try it, you will understand it yourself. It is enough to know only the basic techniques and rules, however, as elsewhere.

But the correct use of this useful, in every sense of the word, product will allow you to cook many tasty, healthy and dietary dishes. Such, for example, as today's salads offered to your attention.

If you liked today's article, and even more so it turned out to be useful, share it with your friends. Perhaps one of them is not preparing squid salads yet. And the reason may be that they do not know delicious recipes. Or maybe because he does not know how to properly clean them, and cook deliciously.

Bon appetit!

We rarely eat fish and seafood in our daily diet. And only a festive feast is complete without sea delicacies. But among the wide variety of expensive seafood, we often overlook affordable and healthy squids. This perfectly balanced sea dweller is very popular in Mediterranean, Italian and Asian cuisines. In Greece, it is stuffed with rice or grilled, in Italy they cook pasta, in Asian countries they add it to spicy soups and main dishes. For cooking, not only the carcass is used, but also the tentacles.

But in order to choose and cook squid dishes correctly, you need to know a few simple tricks.

Product selection rules

Like any other seafood, squids come to our kitchen only in frozen form. Only presentable restaurants can boast of fresh chilled seafood, to which lightning-fast delivery is carried out from the ocean coast on a high-speed airliner. The rest have to be content with frozen, canned or dried foods. And yet this does not mean a meager selection of squid even in local supermarkets. Today, many sellers can offer the following types of squid:

• whole carcasses;
• carcasses cut into rings - they are made from the waste of large squids, which were also repeatedly thawed;
• fillet - in this form, giant squids are sold, it is these that industrial production acquires for the manufacture of various snacks with dried squids.

Squid meat is rich in many vitamins, macroelements and microelements. 100 grams of the product contains the daily rate of iodine. And besides, meat is rich in protein, does not contain fat and cholesterol and has few calories - only 100 kcal per 100 grams of product, which makes it indispensable in the diet of athletes and people who adhere to proper nutrition. Nutritionists also recommend that diabetics include squid meat in their diet, as regular consumption of seafood helps maintain sugar levels. And also squid meat is rich in the following elements:

• vitamins A and E help in the prevention of skin diseases, strengthen bones, nails and teeth, and also contribute to the removal of heavy metal salts;
• B vitamins have a positive effect on the nervous system, reduce the risk of developing heart disease, regulate blood pressure and help strengthen the heart muscle;
• vitamin C is involved in all biological processes;
• choline supports the proper functioning of the liver, brain cells and nervous system;
• unsaturated fatty acids contribute to the normalization of the digestive system and liver function;
• trace elements: phosphorus, potassium, copper, sodium, iron, calcium, zinc, selenium help to cope with nervous overload, and also increase endurance;
• iodine supports the functioning of the thyroid gland;
• amino acids help strengthen the immune system;
• taurine helps lower cholesterol in the body.

The quality and taste of the dish is directly related to the correctly chosen product. As professional chefs and gourmets assure, the meat of large squid is inferior in taste to small individuals. Therefore, it is better not to purchase such meat for cooking at home. And the ideal option is unpeeled frozen carcasses that have been thawed no more than once, and then re-frozen.

It is unpeeled squids that have the best taste. And there is one simple explanation for this. When caught, all mollusks are immediately frozen. Some of them are sent for industrial cleaning, where the carcasses will be pre-thawed, cleaned of tentacles and skin, and then re-frozen. Thus, seemingly similar squid carcasses will have completely different taste qualities. In addition, the meat is covered with a large layer of frozen water - glaze, for which you have to overpay for nothing. In addition, from repeated cooling, the meat acquires an unpleasant fishy smell and a bitter aftertaste that cannot be knocked down by other ingredients or spices.

A good product should have no more than 8% glaze, and freshly frozen carcasses will easily separate from each other in the package. And it is better to buy small carcasses in the store. In addition, not only squid meat, but also tentacles can be used for food: they can be fried and served as an appetizer or in addition to the main course. A quality product has a brick-colored film and a dense carcass. But since it will not be possible to determine the quality of a frozen carcass, it is necessary to focus on the color of the film. The skin can tell a lot about both the quality and freshness of the squid. It should not have an even and uniform color. If the skin has a yellow or gray tint, then the squid is spoiled, and the meat should have a white or creamy tint.

Important! You can recognize a low-quality product even during the cooking period - if during boiling, abundant foam appears in the water, and the squid itself breaks into pieces, then you have a product that has been repeatedly defrosted and frozen. You should immediately refuse to cook such meat so as not to harm your body.

Carcass preparation

Cooking a delicious squid dish is not so difficult. It is only important to follow a few simple rules and follow the advice of professionals. And the main thing is the correct and slow defrosting of the product. Perhaps these are the key points in the preparation of squid. To prevent squids from turning rubbery, remove the package of frozen seafood from the freezer to the refrigerator compartment. After the squids are completely thawed, they must be kept at room temperature. Shock quick defrosting will spoil the carcass, and it will no longer be possible to cook a delicious dish from such meat. This must be taken into account long before the start of cooking.

The next step is cleaning the carcass. Of course, in almost any large supermarket you can choose both peeled and unpeeled squid. But the culinary guru advises you to choose frozen squids in the skin and clean the carcasses yourself after defrosting. Squid may have a thin film that must be carefully removed so as not to damage the carcass. If you remove the skin with your hands, then this process will seem too tedious and take a long time. The film is partially removed, torn to pieces, and unpeeled areas with remnants of the skin remain on the carcass.

Removing the film is pretty easy. To do this, you need to lower the squid carcass into a bowl of hot water, and then immediately replace it with cold water. In a matter of seconds, the protein will curl up, the film will separate from the meat on its own and will not cause problems.

But at the same time, it is necessary to understand that after heat treatment, the process of preparing squid has already been started, so it is impossible to put the meat aside for several hours. Any dish should be cooked immediately after cleaning.

How to cook?

In some recipes, the authors say that it is not necessary to defrost squid before cooking and can be immediately sent from the freezer to boiling water, while increasing the cooking time. But chefs do not share this point of view, because in this case the dish will lose its taste. And with long heat treatment, the sea delicacy will be tough and rubbery in taste. When preparing squid dishes, you must follow a few simple rules.

• Before starting cooking, chefs recommend boiling squids in boiling salted water first. And in order for the meat to remain soft and tender, it must be cooked very quickly. Dip the carcass for 3-4 minutes in boiling water. The second way to cook squid is that the carcass is lowered into boiling salted water, and then the pan is removed from the heat. And gradually, as the water cools, the meat cooks slowly and remains soft and non-rubber. Which cooking method to choose, everyone decides for himself. You can try both options and compare the quality of the meat.
• Do not cook a large number of carcasses at a time. Chefs advise putting 2-3 carcasses at a time into a pot of boiling water. And every 3 minutes it is necessary to get ready-made squids with a slotted spoon and lower a new batch into the water. At the same time, it is not necessary to drain and change the water in the pan.
• Another cooking method involves frying squid. There is no need to pre-boil the carcasses. But you should slowly defrost the meat in advance and remove excess liquid with paper napkins. After that, the carcass is ready for the next stages of cooking.

• You can cook many dishes with squid: appetizers, salads, soups, pasta, dumplings, pies and much more. But if during cooking the squid carcasses nevertheless become tough, do not despair, in fact, everything is fixable and the dish can be corrected. The finished boiled carcass can be cut into rings and stewed in a creamy sauce or sour cream. This method will also help if the squids are too salty.

Braised squids are no longer suitable for salad, but can become a separate independent dish. And if you then finely chop the meat, it will be an excellent dressing for tartlets.

It is worth paying attention to a few simple and proven recipes.

Salad with squid

There are many recipes for salads and cold appetizers with squid. And this is not surprising, since squids go well with many foods. To prepare a light salad, you will need the following ingredients:

• squid - 200 g;
• eggs - 3 pcs.;
• green sour apple;
• cheese - 50 g;
• low-fat sour cream or Greek yogurt - 200 g;
• bulb;
• salt and pepper to taste.

First you need to boil the squid in water for 3-4 minutes. Then the meat is cut into small strips, and eggs and apples are also crushed. In this recipe, it is necessary to use sour apples, since the sweetness of the fruit will interrupt the taste of squid. The onion must be cut into small cubes. The salad is dressed with light sour cream or unflavoured yogurt. Sprinkle the salad with grated cheese before serving. Depending on your taste preferences, you can replace sour cream with homemade mayonnaise, while the salad will remain just as light and spicy.

Tomato soup with seafood

The classic seafood soup is prepared very quickly. For cooking you will need the following ingredients:

• chilled squids;
• vegetable or fish broth;
• tomatoes;
• shallot;
• garlic;
• thyme;
• butter;
• salt, pepper, sugar.

To start, prepare the soup dressing by chopping shallots, garlic and thyme and frying in a skillet with a little olive oil, then add the mixture to a pot of fish or vegetable broth. When the broth boils, lower the squid cut into rings. Chop or puree the tomatoes and add to the pot. Let it boil and after 2 minutes add salt, pepper and spices. Remove the saucepan from the heat and let the soup brew for a few minutes with the lid closed. Light and tasty tomato soup is ready, you can serve it with fresh basil or other herbs.

Wok noodles with squid

Squids, like other seafood, go well with pasta and rice. This wonderful mix can be diversified with soy or cream sauce.

• rice noodles - 400 g;
• squid rings - 200 g;
• seafood mix - 200 g;
• onion;
• carrot;
• bell pepper;
• ginger root;
• garlic;
• green onions, spinach leaves and other greens to taste;
• soy sauce;
• oyster sauce;
• sesame seeds.

To prepare wok noodles, you need a special dish - a deep frying pan. But first you need to prepare the rice paste - this will take at least 2 hours. First, soak the noodles in a bowl of hot water and leave it like that for a few hours. After that, prepare the seafood, when they are completely thawed, you can start frying them in oil with a little soy sauce. After a few minutes, add coarsely chopped onions to the pan. Chop the vegetables into strips and add them to the pan.

Add oyster sauce, salt, pepper and minced garlic to taste. At the last moment, add rice noodles to seafood with vegetables. When serving, the dish can be garnished with coarsely chopped green onions, fresh herbs and sesame seeds.

Dumplings with squid

No matter how strange this recipe may seem, you should not be skeptical about it. The combination of squid and pork may seem at least awkward to many, because these are completely different ingredients from different cuisines of the world. Nevertheless, the recipe for dumplings with squid and pork is very popular with real gourmets and restaurant business gurus.

• pork - 200 g;
• squid - 4 carcasses;
• chicken eggs - 2 pcs.;
• flour - 150 g;
• butter;
• water;
• fresh cilantro;
• garlic;
• ginger root;
• hot chili pepper;
• soy sauce;
• vegetable and sesame oil;
• salt.

From lean pork and squid, you need to scroll the minced meat, and then add chopped onions, peppers and garlic. Then add soy sauce and sesame oil. Ginger juice will add a special piquancy to the dish, for this, finely grate the ginger root, and add the resulting juice to the minced meat. Also add chopped fresh cilantro. To prepare dumplings you will need eggs, flour, water and butter.

Knead the dough vigorously, gradually adding flour. Roll out the dough thinly into small circles and shape into dumplings. Dip dumplings in salted boiling water. Some dumplings after boiling can be fried in sesame oil.

When serving, sprinkle the fried dumplings with sesame seeds, and boiled dumplings, garnish with fresh cilantro and sprinkle with sesame oil.

Grilled squid

Squid meat can be cooked both on coals and on a regular grill pan. For cooking, you will need ingredients such as:

• prepared squid carcasses;
• olive oil;
• thyme, rosemary, coriander, salt and pepper.

Before putting the carcasses on the grill, it is necessary to marinate the meat. Add fresh herbs and spices to olive oil, and grease each carcass with the resulting marinade. Place the meat in the refrigerator for 30 minutes. When the meat is saturated with aromas, put the squid on a hot grill for 1-2 minutes and fry on both sides until a small crust forms. Grilled squid can be served with fresh vegetables, asparagus or baked lemon.

Stuffed squid

Large and medium carcasses are great for stuffing. The dish is quick and easy to prepare, and thanks to its nutritional value, it can replace a full dinner with chicken or red meat. For cooking you will need the following ingredients:

• 6 medium-sized squid carcasses;
• champignons, oyster mushrooms or other mushrooms;
• onion;
• soy sauce;
• salt pepper.

When cleaning squid, it is important not to damage the integrity of the carcass. Let the meat cook for a few minutes while you prepare the filling. To do this, you need to mix fried onions, mushrooms and boiled rice in a pan, season with spices and soy sauce. After the filling is ready, stuff the squids, sprinkle generously with grated cheese on top, and fasten the carcasses with toothpicks for reliability. Preheat the oven to +150 degrees and put the squids to bake for 20 minutes. As soon as a crispy cheese crust appears, the dish is ready.

You can serve baked stuffed squid with fresh or grilled vegetables.

squid rings in batter

Calamari is often served as an appetizer. And there are many recipes for making fragrant and crispy squid rings in batter. The most popular cooking recipe is that squid rings with appetizing breading are fried in oil. Despite the fact that the appetizer turns out to be very tasty and appetizing, due to the large amount of oil, fat and flour breading, the squid becomes too high in calories. There are two recipes for this dish to choose from, from which you can choose the most suitable option. It should be borne in mind that even an athlete who strictly monitors nutrition can afford the second option for a snack.

For cooking, you will need ingredients such as:

• squid rings - 500 g;
• chicken eggs - 2 pcs.;
• breadcrumbs - 50 g;
• flour - 50 g;
• sour cream - 100 g;
• 2 cloves of garlic;
• hard cheese - 50 g;
• vegetable oil - 150 ml;
• salt and ground pepper.

First you need to boil the squid rings in salted water, just 3 minutes is enough. At this time, combine all other ingredients, except flour and breadcrumbs, in a deep bowl. Mix thoroughly to get a mass of the consistency of liquid sour cream, and also there are no lumps. Drain the water from the squid and dry the meat with a dry cloth. Place flour and breadcrumbs in separate bowls. Dip the squid rings in batter, and then in flour and breadcrumbs and send to fry in a heated frying pan or deep cauldron with oil. If you have a deep fryer, then it is better to use it. Cook until golden brown, 5 minutes.

In the second recipe, in order to reduce calories and reduce the amount of saturated fat, it is recommended to replace wheat flour with oatmeal, breadcrumbs with bran, sour cream with yogurt, and instead of frying in oil, bake squid rings in the oven on parchment paper.

See the next video for how to cook squid easily.

If you have squids with heads and tentacles, then first you need to get rid of all inedible parts.

ToshiyukiIMAI/Flickr.com

Take the squid carcass in one hand, grab the head near the eyes with the other. Gently pull - along with the head and tentacles, you will remove part of the insides. The rest can be removed when you remove the skin.

The tentacles are usually thrown away with the head, but they can be used. To do this, cut them off near the eyes. Be sure to remove the squid mouth at the same time - it is hard, hiding among the tentacles.

But usually you don't have to deal with it all. In stores, as a rule, they sell frozen squid in a semi-cut form: without heads and tentacles.

Carcasses (biologists would say - a mantle) are covered with a red-white film, which is troublesome and long to clean with a knife.

To quickly clean the squids, they need to be doused with boiling water, held in hot water for about a minute and rinsed under running water. Some housewives treat carcasses like pasta: pour boiling water in a colander and immediately turn on cold water.

Under the influence of high temperature, the skin will easily and quickly come off the carcass. You will only have to remove its residues when washing. Further, the squid can be cut lengthwise to remove the chitinous plate and entrails.

But you can not break the cylindrical shape of the mantle: the insides and the chitinous plate are easily removed with your fingers. Whole squid can be stuffed or cut into rings.

Method 1. "Cold start"

Place the cleaned squids in a pot of cold water. Put the dishes on the stove and turn on medium heat. When the water warms up, salt a little, and when it boils, immediately turn it off and catch the carcasses.

Like many other seafood, squid do not tolerate heat treatment well. If the clam is cooked for a long time, the meat will be tough, like a rubber sole.

The main secret of cooking squid is not to overcook.

It is important not to miss the moment of boiling. You literally have to stay away from the pan.

Method 2. Boiling in hot water

Bring lightly salted water to a boil. When the first bubbles appear, start the squid. Boiling will stop for a while, and as soon as it resumes, you must immediately turn it off.

Here, too, it is very important not to overexpose the meat in boiling water.

Method 3. Filling with boiling water

Many consider this method to be the most correct and argue that squids prepared in this way are the most tender and delicious.

You need to pour three times. The first time is considered when you pour boiling water over the squid to get rid of the skin.

The second time you need to leave the peeled clams in boiling water for one minute. After that, rinse the carcasses with water and boil the kettle again. After the third filling (holding time is also 60 seconds) and washing, the squids are ready for use. Salt can be added to the bowl with each pour.

Some housewives immediately cut or stuff them. Others remove the still transparent film from the carcasses.

Method 4. Combined

The highlight of this method is that squids are cooked immediately. The skinning step is combined with the boiling process.

Salt the boiling water: about 1 tablespoon per 3 liters of water. Put defrosted squid in it. You will see how the mantles of the mollusks become voluminous and a red-white film comes off them.

Wait until the interrupted boiling resumes, and note 1.5–2.5 minutes. Boil squids at a vigorous boil, without covering with a lid. After the specified time, the pan must be removed from the heat and covered with a lid.

Let the squids cool for 10-15 minutes. After that, rinse them under running water, remove the remnants of the skin, the insides and the chord plate.

Alternatively, you can immediately put the carcasses in a bowl of cold water, thereby stopping the heat treatment.

Boiled squid can be used in salads, fried in batter rings, stuffed with various fillings.

Kevin/Flickr.com

The described methods of cooking squid are very simple and take a minimum of time. Try all four to understand which squid is the most tender for your taste.

Do you know other secrets of cooking squid? Share in the comments.

In areas where there is no access to the sea or ocean, the only way to enjoy most seafood is to buy them frozen in supermarkets. Squids are no exception. Moreover, they, along with shrimp, remain the most massively frozen marine life, and one of the most sought after. We will tell you about all aspects of how to cook frozen squid next.

How to cook frozen squid?

The process of cooking squid does not cover any special subtleties, if only because the peeled carcasses are generally cooked at lightning speed, especially if you decide to defrost them first. How much to cook peeled frozen squid? Literally 3-4 minutes, depending on the size, so that their meat does not acquire the “rubbery” characteristic of overcooked counterparts, but remains melting in the mouth.

If you bought an unpeeled squid, then you can’t do without preliminary defrosting. Dip the defrosted carcass in boiling water for a second, peel off all the wrinkled film inside and out, remove the internal organs and start cooking.

Frozen squid salad

The most popular squid dishes were and remain cold appetizers, especially salads. We will try to move away from mayonnaise classics and bring to your attention an unusual salad recipe with squid and grapefruit.

Ingredients:

• frozen squid - 650 g;
• (sharp) - 180 g;
• grapefruit (large) - 1 pc.;
• a pinch of red pepper flakes;
• dry white wine - 80 ml;
• butter - 45 g;
• avocado - 1 pc.;
• bunch of arugula

Cooking

We throw the cleaned squid carcass without defrosting into salted boiling water for 30 seconds. We immediately dip the blanched cephalopod in ice water so that it does not digest. We cut the carcass into rings of one and a half centimeters thick.

Cut the rind and white flesh from the grapefruit. Using a sharp knife, cut out citrus segments and put them on a dish along with arugula greens. Squeeze out the remaining grapefruit pulp. As a result, about 60 ml of juice should come out.

Brown the bacon slices until crispy. Mix a couple of tablespoons of fat directly in the pan with grapefruit juice and wine. Put the squid rings in the sauce for 3 minutes. We take out the squid and lay it on a dish. Mix the rest of the sauce with a pinch of pepper and oil. We dress the salad.

How to cook frozen squid with Korean carrots?

Ingredients:

• vegetable oil - 55 ml;
• onions - 70 g;
• Korean carrots - 130 g;
• canned white beans - 360 g;
• frozen squid carcasses - 650 g;
• a handful of green cilantro;
• hot sauce - 10 ml;
• - 35 ml;
• garlic cloves - 2 pcs.

Cooking

Chop the onion as thin as possible in half rings and scald them to get rid of bitterness. Mix beans with carrots and onions, add cilantro to the mixture.

Throw the cleaned frozen squid into boiling water for 3 minutes. Pour ice water over the cephalopod and cut into rings. Add squid to vegetables.

Make a dressing with butter, hot sauce, mashed garlic and soy. Season the dish before serving.