How to cook unpeeled squid. how much to cook a squid carcass? How to cook squid so that the meat is tender

Despite the fact that few people have seen live squids, dishes from them are very popular.

Although not every housewife will take up the preparation of this delicacy, believing that it is difficult to cook it. After all, when cooking squid, you need to carefully observe the cooking time, otherwise, instead of tender, tasty meat, you can get a tough, rubbery seafood that vaguely resembles a squid.

Most often, these seafood come to store shelves in frozen form.

The edible parts of the squid are the head, body and tentacles.

How to prepare squid for cooking

• Before cooking, squids are thawed. To do this, frozen carcasses are placed in cold water, in which they are thawed.
• The remains of the viscera, as well as chitin plates, are removed from the carcasses.
• Then the squid is peeled. To do this, they are alternately immersed for a few seconds in hot water and removed with a slotted spoon into a bowl.
• After that, they part well with thin skin, which is easy to remove with your fingers by substituting the carcass under running water.
• Rinse well under running water.

How to cook squid properly

The main rule when cooking squid is not to overcook.

After all, it is enough to hold the carcasses in boiling water for 2-3 minutes longer than necessary, and their meat will become, firstly, tough, and secondly, they will decrease in size.

There are several ways to cook this seafood, and all of them require the obligatory presence of the hostess near the stove, almost with a stopwatch in her hands.

Method 1

• Squids are peeled and washed.
• The carcasses are dipped in boiling salted water and boiled for 2-3 minutes.
• As soon as they turn white, they are taken out and cooled.

Method 2

• Squids are poured with boiling water, kept for several seconds.
• The water is drained, and the carcasses are peeled.
• Then they are washed in cold water.
• After that, each carcass is lowered in turn into boiling salted water for 10 seconds. Many housewives believe that this time is enough to cook this seafood.

Method 3

• Squids are peeled, doused with boiling water.
• Remove the insides and wash.
• Prepared carcasses are lowered into boiling water, brought to a boil again.
• Remove from heat and, without opening the lid, leave for 5 minutes.
• Take out of the water and cool.

Method 4

• Squids are peeled and washed in cold water.
• Pour water into the pan, put salt and spices and bring to a boil.
• Lower the carcasses, cover with a lid, wait a few seconds and remove from heat.
• Cool for 10 minutes without removing from the water.

Method 4 (microwave cooking)

• Water is poured into the pan, salted and put in the microwave.
• Bring to a boil.
• The prepared carcasses are lowered.
• Cook for 1.5 minutes at maximum power.
• They take out squids and cool them.

Method 6 (cooking in a double boiler)

• Squids are dipped in boiling water, taken out and peeled.
• Rinse well and remove the insides.
• Pour into a steamer bowl.
• Cooking 10 minutes from the moment of inclusion.
• Cool down.

Boiled squids are cut into strips, rings or cubes and cooked as required by the recipe.

Note to the owner

• Squids are a valuable product. They contain up to 19% protein, up to 1.4% fat. They are rich in selenium, phosphorus, magnesium, zinc, iron, potassium, B vitamins.
• In order not to spoil the dish with stale squid, you need to be able to choose them. A carcass that has been properly stored should be firm, pinkish-brown or pinkish-purple in color. The inner flesh should be white.
• It is better to buy unpeeled squids, since the quality of the carcass can be determined by the skin.
• When cooking squid, you can use different spices, taking into account taste preferences.
• Overcooked and rubbery squids can be made softer by boiling them for 30-40 minutes. But in this case, the carcasses will significantly decrease in size, and their quality will be much worse.
• Frozen squid should not be re-frozen. This fact can be judged by the carcasses frozen together. It is better not to buy such products.
• If squids are cooked together with other products, then they are put in the pan at the very last turn, when the dish is almost ready.
• To improve the taste when cooking squid, add a sufficient amount of salt. The piquancy of the dish is also given by lemon juice, which is sprinkled with both ready-made carcasses and fresh ones.
• In order for squids to reveal their unique flavor well, there should be more of them in the dish than other products. For the same reason, squids are not mixed with foods that have a strong odor.

A tasty and healthy delicacy, rich in protein, vitamins, minerals and trace elements, was served at the table in ancient Greece, calling this mollusk a winged fish. Low calorie content (86 calories per 100 g), high nutritional value and the ability to have a beneficial effect on the body have turned squid into a popular dish for those who want to lose weight and improve their health. How to cook squid deliciously so that they decorate the festive table? There are many ways and recipes for preparing this seafood, but they are all based on some general points that every housewife should be aware of. Many people believe that cooking is very difficult, but this is an erroneous opinion, which you will have to debunk in practice.

How to quickly clean squids?

Unpeeled squids are considered to be of higher quality, because after factory cleaning, the clams are cooked and become tough. The inhabitants of the Mediterranean know how to properly clean squids, frozen or fresh: first, they should be thawed at room temperature or in the refrigerator, then pour boiling water for one minute (during this time the skin will curl up), drain the boiling water and place the squids in cold water. After that, you can easily remove the curdled skin, remove the chord, the insides - and the squid can be cooked. This is the best way to keep squid soft, tender and juicy.

How to cook peeled and unpeeled squid

Add salt, peppercorns and bay leaf to the water, wait for the water to boil, dip the squid carcass into it and pull it out after 10 seconds. As soon as the water boils again, do the same with the second carcass, with the third and with all subsequent squids. To understand how to cook squid fillet correctly, you just need to try this method, and then you will understand why all the previous methods were unsuccessful. It turns out that long heat treatment (for 3-5 minutes) deprives the taste and nutritional properties and turns them into rubber that cannot be chewed.

There is another way to properly cook frozen squid (it should, of course, be thawed beforehand) - you need to boil water with salt and spices, put the clams in it and immediately remove it from the heat. You need to insist this yummy for 10 minutes.

And now we will tell you how to boil frozen squid without defrosting: you just need to put them in boiling water for one minute, turn off the heat, and then hold them in water for another 3-4 minutes.

How to fry squid

Before frying, squids should be boiled in one of the above ways, cut into rings or strips, dip in lezon (beaten eggs with sour cream, salt and spices), roll in breadcrumbs and fry in vegetable or butter for no more than five minutes.

Some novice cooks are interested in how to properly cook squid fried in batter. This very simple dish is made in exactly the same way - boiled and chopped clams are lightly marinated, dipped in batter and fried in a large amount of oil.

Very tasty squids are obtained in the oven or on the grill, but they must first be marinated for several hours in lemon juice with garlic, pepper and paprika. Then the squids should be put on the grill and baked, pouring over the remaining marinade.

How to properly stuff squid

First, the squids are washed, doused with boiling water, then they are cleaned and lightly beaten off each carcass. Next, you need to fill the carcass by two-thirds with the filling, which is suitable for mushrooms with eggs, vegetables with rice, shrimp with cheese, green beans and onions, apples and cottage cheese. The edges of the carcasses are fastened with skewers, after which the squids are stewed in the oven with a small amount of water, and five minutes before they are ready, they are sprinkled with cheese and put back in the oven until golden brown. The finished dish is poured with walnut, tomato, creamy, sour cream, wine, soy or onion sauce.

In many recipes for cooking squid, you can find unexpected combinations - squid with minced meat, with bread and sprat, with crab sticks and corn, with nuts and dried fruits.

Each national cuisine has its own secrets of cooking squid, but there is one main rule. Do not overload squids with spices and spices, as they intensively absorb the aroma of surrounding foods, and the dish may turn out to be too rich. How to cook squid properly is just the beginning. It is important to choose the right side dish (rice, vegetables, pasta) and properly serve the dish, decorating it with fresh vegetables, lemon, herbs and olives. In Southeast Asia, squids are eaten raw with savory sauces, but this is not the extreme for those who like to cook and enjoy delicious food!

Salad with squid is a great dish in every sense. Hearty, light, tasty. There is only one problem with it, and it reminds of itself as soon as it comes time to cook squid for salad. There is an opinion in the culinary environment that it is so difficult to cook squid that no novice housewife can cope with this task. Like, only experienced chefs know how long to cook squid for salad or other dishes. They acquired this knowledge from their own experience, and until then no one succeeds in cooking squid correctly: either you overcook it, or you don’t cook it ...

Delicious cooking squid, especially frozen, is really not easy. But it's not so difficult that we can't teach you how to cook squid for salad. By and large, the difficulty lies only in the need to strictly monitor the cooking time, not for a minute deviating from the rules and not relying on your own intuition and / or eye. So, all you need to know to get started is how much to cook squid in one case or another (fresh, frozen, carcasses or rings).

Squid in cooking: composition, benefits and cooking features
Squids are among the most popular seafood. And no wonder: these edible molluscs live in almost all seas and oceans, are mined in large quantities and are suitable for various culinary processing methods. Not to mention the fact that properly cooked squids are extremely tasty, and almost always very healthy. All the difficulties of cooking squid fade against the background of their chemical composition:

• 18% complete protein with a complex amino acid composition and only 3% fat - the dietary qualities of squid meat are undeniable.
• Several B vitamins, vitamins PP and E, as well as omega polyunsaturated fatty acids necessary for their absorption.
• Iodine, selenium, iron, phosphorus, calcium, zinc, magnesium and other micro and macro elements for the smooth functioning of the human body.

100 grams of squid meat contains only 75 kcal, and brings more benefits than many other products. But, ironically, it is the easily digestible lean protein that makes it difficult to cook squid easily: during heat treatment, the protein fibers fold and harden. Instead of nutritious white meat, you get a “rubber” lump of compressed muscle.
How to cook squid for salad?
The only way to avoid hardening of boiled squid is to stop cooking before the protein has curdled. To do this, you need to know exactly how long to cook squid and take into account the recipe for the dish in which you will use them. If we are talking about a salad with squid, then you need to cook fresh carcasses in this way:
rules for boiling squid

1. Conventionally, for 1 kg of fresh squid, you need 2 liters of water and 2 tablespoons of salt.
2. To improve the taste, add to the water, in addition to salt, 3 tablespoons of sugar, 2 tablespoons of vinegar (apple or table), a couple of bay leaves and a little peppercorns.
3. Dissolve salt and other spices in water and bring to a boil. Reduce the heat to a low level and lower the squids into the pan for 1-1.5 minutes.
4. Remove the squid from boiling water no later than 1.5 minutes (just removing the pan from the heat is not enough).
5. Put the squid in a colander and cool to room temperature. After that, they can be cut into cubes, strips or rings, depending on the salad recipe.

As you can see, the procedure for cooking squid is not complicated, but if you gape and do not get them out of the pan in time, the fillet will turn into a tough muscle mass, almost unsuitable for chewing.
How to cook frozen squid for salad
Fresh or slightly chilled squid carcasses are an ideal raw material for salads, appetizers and other dishes. Unfortunately, they are not often found in stores - the probability of buying frozen squid is much higher. Deep freezing does not spoil the taste and properties of seafood, but with such squids you will have to tinker longer. Let's start with the fact that the carcasses need to be properly thawed, and then cleaned and prepared for cooking:
boiling frozen squid

1. A few hours before the planned cooking, place the frozen squid on the shelf of the refrigerator farthest from the freezer. Do not try to speed up the defrosting process by pouring room temperature water on the squid or using the microwave setting.
2. It is advisable to defrost squid carcasses not completely, in order to facilitate cleaning from films and skin. If you bought peeled carcasses, defrost them completely.
3. To clean the squid, a sharp knife is enough to pick up the pinkish-gray skin from the side of the tentacles (or where they were) and remove it entirely towards the head of the squid. Then it is necessary to remove white films, chitinous plates and entrails.
4. During cleaning, squids should be completely defrosted. Carcasses can be cut into rings or strips and boiled according to the technology described above.
5. During the cooking process, dense hard lumps can form on the surface of the carcass - this happens if some of the films remain on it. Clean them as thoroughly as possible.

Boiled squid can be immediately put into a salad, or you can postpone cooking. Then leave them in the pot of water they were boiled in at room temperature.
How to cook squid rings for salad?
Squid rings, as well as any industrially processed and cut parts, are worse for salad than whole carcasses. But if you only have squid rings, and even frozen ones, you will have to make do with them:

1. Boil salted water or broth with spices to taste in a saucepan.
2. Dip the frozen squid rings into the boiling liquid (you do not need to defrost them first).
3. Immediately remove the pan from the heat, cover with a lid and leave at room temperature for 10 minutes.
4. Remove the rings with a slotted spoon, dry in a colander or with a towel and send to the salad according to the recipe.

How long to cook squid for salad?
how long to cook squid Boiling squid has become such a common parable in culinary circles that no hostess will treat this process casually. But even an old woman has a problem - suppose that you digested squids and did not remove them from boiling water for two minutes. What to do? It turns out there is a way:

• After 2-3 minutes of boiling, squids become tough - you can find comparisons with rubber, soles and other unappetizing metaphors.
• In addition to the structure and taste, the volume of the product is also violated: a properly cooked squid almost does not lose volume compared to fresh, while overcooked squid shrinks. After 5 minutes of cooking, the squids are reduced by a third, after 10 minutes - by half.
• But after 30 minutes of cooking with a slight boil, the reverse biochemical process occurs, and the squid meat becomes soft again. True, the volume of fibers is not restored.
• Accordingly, if you miss the moment, and the squid shrink in boiling water, leave them to cook for up to 30 minutes. So you, at least, save the dish from unchewable meat.
• But be prepared for the fact that squids cooked for half an hour will lose almost 2/3 of their size.

It remains to remember: you need to cook squid either for a couple of minutes, or for a long time. All intermediate options make squids, carcasses or rings, "rubber".
How delicious to cook squid for salad?
squid cut for salad Cooking in boiling water on the stove is the most affordable and common way to cook squid and other seafood. But modern kitchens are equipped with other technological capabilities. Therefore, you can certainly cook squid for salad in any of these ways:

1. Cook squid in the microwave in water. Fill a microwave-safe dish with hot water or broth. Bring to a boil for 1-2 minutes. Put thawed squids in boiling water and turn on the oven at maximum power for 1.5 minutes. Remove the pan and remove the squid.
2. Cook squids in the microwave in their own juice. Put the defrosted squid carcasses in a suitable container, pour over 1 teaspoon of freshly squeezed lemon juice and drizzle with vegetable oil. Stir and microwave for 1 minute on full power. Leave for another 5 minutes inside the microwave.
3. Cook squid in a slow cooker. Put the thawed carcasses in the bowl of the appliance and fill with water. You can add salt, bay leaf and other spices of your choice. Close the multicooker lid and set the timer to 3 minutes. Turn on the appliance in the "cooking" or "steaming" mode. After the end of cooking, do not open the lid for another 5 minutes.
4. Boil squid in a double boiler. Put the carcasses in any compartment of the steamer, close the lid and turn on the device for 10 minutes. For most models, this time is enough, but for weak units, you can increase the cooking time to 12 minutes. In a double boiler, boiled squids retain their size and are tender.

The only drawback of steamed squid is the lack of broth. But it is not needed for a salad, so this method of cooking squid in a salad can be considered optimal for everyone who has an electric double boiler. Or for those who are not too lazy to steam squids in the old-fashioned way, on the stove.

But do not forget that even properly cooked squid for salad should be used as soon as possible. The maximum shelf life of boiled squid in the refrigerator is two days. After that, even successfully cooked and soft squids will become tough and tasteless. But compliance with all the rules guarantees the taste and benefits of squid in a salad. Bon appetit!

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.

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.

It may seem strange, but such delicious and delicate seafood as squid, unfortunately, are rare guests on our tables. It would seem that their incredibly low cost and ease of preparation should make squid one of the most popular products in the preparation of seafood dishes. However, not quite an accurate description of how to cook squid in most recipes often leads to an incorrect result. With our story today, we will try to correct the current situation, because properly and skillfully prepared squid dishes are distinguished not only by their incredible tenderness and high taste, but also by their extraordinary nutritional value and even healing properties.

Squid meat is rich in essential amino acids and is literally a pantry of protein. In terms of the content of easily digestible proteins and B vitamins, squids are several times superior to such familiar foods as fish or animal meat. In addition, squids are rich in polyunsaturated fats, which play an essential role in a properly balanced diet. And, of course, like many other seafood, squids are extremely rich in such valuable minerals as iron, phosphorus, iodine, and copper. Another distinctive feature of squid is the high content of extractive substances in their meat, which promote the release of digestive juices, which makes squid an important and useful product for everyone who suffers from diseases of the digestive tract.

The unusually delicate taste and aroma of squid is completely devoid of a pronounced fishy taste and rather resembles the taste of lobster meat. Squids are great not only for making salads, but also for frying, stewing, making soups. Squid meat has found the widest application in Mediterranean cuisine and cuisines of Asian countries. The specifics of cooking squid meat requires knowledge of some simple secrets and tips, those secrets that Culinary Eden has carefully collected and prepared for you today. So, how to cook squid?

1. When choosing squid, pay close attention to the fact that the carcasses of frozen squid are not stuck together and are easily separated from each other. Squid stuck together in one lump will tell you that they have already been defrosted. The meat of such squid can taste bitter and spread when cooked. The color of the film covering the squid carcass can be from gray, slightly pink to purple, but the color of the meat itself must be white. If the color of squid meat is different from white, this means that the squid has already been thawed, and their meat has absorbed the color of the shell. The taste of such meat can be irreparably spoiled.

2. Cleaning squid is considered by many to be a troublesome and unpleasant task, however, this is not at all the case. In order to quickly and easily clean the squid from the film covering them, put the frozen squid in a deep bowl and pour boiling water over it. Almost all of the squid skin will immediately curl up and move away from the meat. Immediately drain the boiling water and clean the squid from the remnants of the film under running water, then carefully remove the insides and the transparent chord (spine) with your fingers. Your squids are completely ready for further cooking!

3. The easiest way to cook squid is boiling. Very often, squids are recommended to be boiled for 3-5 minutes. And therein lies a fatal mistake! Squids prepared in this way are tough and tasteless. The secret is simple. Squid meat should be cooked for less than three minutes or more than 30. After 30 minutes of cooking, squid meat will again become soft and tender, but will lose a lot of weight and volume. In order to properly boil the squid, boil two liters of water in a saucepan, add salt to taste, bay leaf and peppercorns. Let the spice water boil for another 5 minutes. Then lower the defrosted and peeled squids one by one into boiling water. Gently lower one squid into the water, quickly count to ten, and remove the squid with a slotted spoon. Let the water boil again and lower the next squid. Squids boiled in this way are incredibly tender, soft and tasty.

4. Boiled squid can be eaten as a main course, watered with any white sauce, or can be used to make salads. Try this refreshingly tender Mediterranean squid salad. Cut half a bunch of lettuce leaves not too finely, put in a deep salad bowl, sprinkle with lemon juice and mix. 150 gr. feta cheese (or Adyghe cheese) cut into cubes. Cut one boiled squid into thin strips. 100 gr. Seedless green grapes are separated from the branches and cut each berry in half. Put the cheese, squid and grapes in a salad bowl with lettuce, salt, season with 2 tbsp. tablespoons of olive oil and mix gently.

5. An unusually tasty snack is obtained by deep-fried squid rings. Thaw and peel 1 kg. squid. Cut them into thin rings. To prepare the batter, mix ½ kg thoroughly. wheat flour, ½ liter of light weak beer, 2 eggs and 1 teaspoon of salt. The finished batter should resemble sour cream in thickness. Heat 1 liter of vegetable oil in a deep frying pan or saucepan. Bread each squid ring in flour, dip in batter and fry in boiling oil until golden brown. Fry no more than 2 - 3 minutes! Remove the finished rings with a slotted spoon from the oil and put in a colander or on a paper towel to get rid of the remaining oil. Serve with two to three different types of sauces.

6. Fried squid as a main hot dish? Easily! Easy and very simple. Slice two small squids into rings. Cut two heads of onions into half rings, and two cloves of garlic into thin petals. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil and fry the onion and garlic in it until golden brown. Then add squid, 1 tbsp. a spoonful of tomato paste, salt, black and red pepper to taste. Mix everything and fry over medium heat for 2 minutes. Remove from heat immediately and serve with a side dish of boiled potatoes or rice.

7. Cutlets made from squid meat are unusually tasty, tender and fragrant. Cooked in the usual way, they will delight you with a delicate taste and delicate aroma, while steamed, these cutlets will serve as an exquisite dietary dish. Rinse and clean ½ kg. squid. Pass them once through a meat grinder with a fine grate. Then mince the minced squid through a meat grinder a second time, along with 2 slices of white bread soaked in cream, one hard-boiled egg, one onion and 1 to 2 cloves of garlic. Add salt, black pepper and ground rosemary to the finished minced meat to taste. Mix everything thoroughly and beat lightly with a whisk or mixer. From the minced meat, form small cutlets, roll in a mixture of breadcrumbs and sesame seeds, and then fry in vegetable oil on both sides until golden brown. Serve with fresh vegetable salad and creamy sauce.

8. A truly delicious dish is a puree soup made from cauliflower and squid. With its delicate combination of light texture and charming aroma, this soup is able to captivate anyone. Put 500 gr. in a small saucepan. cauliflower, broken into florets. Add one carrot, cut into large pieces, and one onion, cut into quarters. Pour the vegetables with water so that it only slightly breaks them, add salt and cook over moderate heat for 30 - 35 minutes. Drain the broth into a separate bowl, and chop the boiled vegetables in a blender or meat grinder. Transfer the vegetable puree back to the pan, add 100 gr. heavy cream and dilute with vegetable broth to the desired density. In the finished vegetable soup, add two small squids, cut into rings. Put the pot of soup on the fire, bring to a boil and simmer for 2 minutes. Serve immediately.

9. Of course, speaking of seafood, it is difficult to ignore such a popular all over the world dish of Mediterranean cuisine as risotto. Let's try to cook squid risotto? Peel and cut into long thin strips 430 gr. squid. In a small skillet, heat 1 tbsp. spoon of olive oil, add to it one teaspoon of oregano and rosemary leaves (fresh or dry), a little red pepper flakes and 1 teaspoon of finely chopped garlic. Fry all 30 seconds and then add the squid. Roast for 1 more minute. Remove from heat and drain the juice that the squid have released. Combine squid juice with 5 cups of fish broth in a separate saucepan and bring to a boil. In a deep skillet over high heat, heat 2 tbsp. tablespoons olive oil, add 3 finely chopped garlic cloves and saute until golden brown, 2 minutes, stirring constantly. Then add 1 ¼ cups of long grain rice and fry for another 4 to 5 minutes while stirring constantly. Pour 1 cup of dry white wine into the rice and cook until completely absorbed. Don't forget to stir! Next, start adding a mixture of fish broth and squid juice. Add ½ cup at a time. Add each subsequent portion only when the rice has completely absorbed the previous one. Don't forget to stir the rice thoroughly and keep the heat on! Cook the rice in this way until it is almost soft, only slightly crispy (al dente). This will take you 18 - 20 minutes. To the finished rice, add your squid, 3 tbsp. spoons of chopped parsley, mix everything thoroughly and heat over low heat for 1 minute. Before serving, add salt, black pepper and a little lemon juice.

10. If the previous recipe seemed too complicated for you - don't worry, but try to cook another Mediterranean dish. Squids with raisins and pine nuts are cooked in Italy on Christmas Eve. 700 gr. Cut the squid into small pieces. In a skillet, heat 2 tbsp. tablespoons of olive oil, add 2 finely chopped cloves of garlic and fry until golden brown. Then add the squid, 2 cups finely chopped canned or fresh tomatoes, ½ cup water, and salt and pepper to taste. Cover the pan with a lid and simmer everything together for 10 minutes. Add ½ cup black olives, ¼ cup raisins and 2 tbsp. spoons of pine nuts. Mix everything thoroughly and simmer under the lid for another 10-15 minutes. Serve with crispbread or croutons.

Of course, it is not physically possible to describe all the endless variety of squid dishes, especially within the framework of a short article, however, knowing the basic secrets of cooking these delicious seafood will definitely help you choose and tell you how to cook squid. And "Culinary Eden" on its pages is always ready to please you with more and more new recipes for cooking squid dishes.