Cook squid time. How and how much to cook frozen squid so that they are soft (rings, fillets, whole carcasses), for salad and other needs

Doctors call squid a balm for the heart. And skilled housewives know how to make it also a holiday for the stomach. This dietary seafood can be turned into a delicacy, or it can be hopelessly spoiled. We share the secrets of "squid science" - how to choose the right squid, how much to cook for time and how to turn this simple seafood into a culinary masterpiece.

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And the growth of a squid can be hoo! Some specimens grow up to 10-12 meters! You can get to this and to yourself for lunch. Therefore, a person is prudently engaged in fishing for squid weighing up to 750 g (in fact, the giant species of this mollusk are simply inedible).

All the vital organs of the squid are hidden under the mantle, which, in fact, is what we eat. Together with the mantle, the tentacles and the head are eaten. The head of a squid is one name, but what ears!

By the way, by these ears, you can determine whether the squid you bought was re-frozen. If the ears are stuck together, you have a frozen product in front of you. Put it back! The picture of not the first freshness will be complemented by a mantle that has lost its whiteness. We are not talking about the skin, but about the body itself! The skin of fresh squid should be pinkish purple. Yellow or pale gray skin is also an unhealthy sign.

Squids get on the counter peeled and not. Give preference to the latter. And we will tell you how to quickly and easily "undress" them. The fact is that the peeled squids were thawed at least once more. Loss of flavor is inevitable.

How to quickly clean a squid?

The hostess, who at least once had to scrape the delicate body of this cephalopod with a knife, will curse everything in the world, next time she will go and buy a purified product. Or never buy it again at all. But removing the purple skin from the squid is very easy.

Put the squid carcasses in a large bowl and pour over boiling water from the kettle. From such heat, the squid instantly “undresses” itself. Do not overdo it! And then cook it ahead of time.

It remains to take out everything that the squid has inside and rinse it under running cold water.

How long to cook squid?

A question to which the answer is ambiguous for several reasons. First, you should take into account whether you used the cleaning method described above. If, after you doused the squid with boiling water, they almost halved in size, consider that you have almost cooked them.

Squid cooks very quickly. Once his body is completely white, he is ready. But you need to look at the thickest places. This is where the ears grow from. Thawed carcass is cooked for about 2 minutes.

The question of how much to cook frozen squid is not entirely correct. If these are uncleaned carcasses, then heat treatment during cleaning should be taken into account. And if purified, then perhaps this procedure was done before you. Therefore, it is better to focus on color.

How much to cook squid after boiling depends on the amount of water. Approximately for 3 medium-sized carcasses, you need to take 2 tbsp. water. In this case, cooking takes 2-3 minutes under the lid. There is another way - turn off the fire immediately after boiling and leave in this water for 5 minutes.

If you bought frozen peeled squid rings, then you need to cook them after defrosting for 1 minute.

Be sure to consider whether the product will be subjected to subsequent heat treatment during the cooking process. Perhaps no pre-boiling is required at all!

How much to cook squid for salad?

For a salad, you need a fully prepared squid. If you need to cook quickly, you can simply lower it for 30 seconds in boiling water. In this case, the carcasses almost do not decrease in size.

If you cut the finished squid for salad into rings and sprinkle with a little lemon juice, its taste will become brighter.

If the squid is overcooked...

He will be like rubber. But not all is lost. Continue to boil the squid until soft. How many? This time for about 20 minutes. There is a chance that they will return their softness again. But for this you will pay with their size. Approximately 3 times.

The microwave will help!

With this kitchen helper, you can get an even tastier product. To do this, put the peeled carcasses in a bowl and sprinkle them with lemon juice. You can brush a little with oil and sprinkle with spices. After 1 minute at full power, you get ready-made squids in their own juice.

How much to cook squid in other kitchen appliances?

• The slow cooker will cook them in 2 minutes.
• Pressure cooker - for 1.
• The dietary method of cooking in a double boiler will take you 5 minutes.

How long can boiled squid be stored?

In the refrigerator, ready-made squid can remain fresh for up to 2 days. At the same time, it should be stored without the water in which it was boiled, and under the lid.

You can also freeze it. But, of course, the taste will worsen from this. And there may be a "smell of the refrigerator."

Serving options and secrets of culinary masterpieces

How and how much time to cook squid, we found out. Now let's find out what it is eaten with.

There are dishes with squid for every occasion, and there are dishes for a special one. And there is even an amateur.

This “sea reptile” is not so simple as it seems. But, knowing the compatibility with other products and the principle of preparation, you can invent recipes from it endlessly. Squids can perform "solo", or they can harmoniously complement a complex dish.

• Squid is very good friends with fried onions, sour cream, tomato sauce, eggs, boiled potatoes and even pickles.
• It can be used in salads. Light dietary soups are cooked from it. And you can cook a hearty hodgepodge.
• Squid rings in batter or fried in breadcrumbs are invariably popular.
• They can be stuffed with just about anything.

The proud name "sea delicacy" is often not due to taste and usefulness, but only to a high price. For this reason alone, we undeservedly put inexpensive squids at the very bottom of their list. But precisely because of this, we can always have affordable, tasty and healthy seafood on our table - a generous gift from the depths of the sea!

It is impossible to unambiguously answer the question of how much to cook squid in time. Because, it all depends on the size of the carcass, on the type of squid, and also on what further heat treatment the hostess will carry out. Properly cooked squid meat is tender and soft, it is easy to chew and has unsurpassed taste. If the squids are digested, they will taste like rubber.

Important information about squid:
This product belongs to marine cephalopods;
Squids are widespread in the waters of the oceans;
Dimensions depend on the species, but on average range from 18 cm to 20 meters;
Squids swim with their tentacles;
Faster than this marine inhabitant swims tuna, swordfish and dolphins;
Speed ​​saves squid when you need to hide from a large animal;
Black bag with black liquid: extra protection. The liquid is thrown out by the mollusc as a protective curtain;
Sometimes the squid jumps up to 20 meters out of the water;

Proper cleaning of squid

Before starting the cooking process, the carcass must be cleaned. You can simply dip it in hot water: the skin will quickly separate from the pulp and remove it with your fingers. You can pry off the film with a thin knife and carefully remove it (approximately the same film is removed from beef liver).

After the carcass is cleared of the film, it still needs to be processed inside. You need to remove the transparent chitinous plates, pull out the brain with your back (it is a transparent flat tourniquet). Now rinse the carcass in running water and you can begin the process of how and how much to cook peeled frozen squids.

About the time of boiling in water

Water must first be brought to a boil and salted. On average, a liter of water and a pinch of salt are taken to cook two. When the water boils, put the meat (already peeled and washed) into it. It is important that the water covers the carcasses completely. Now detect 2-3 minutes and turn off the fire. It is important not to cook the squid for longer, otherwise the meat will taste rubbery. Also, you should not allow strong seething of water during the cooking process, this also negatively affects the taste.

Many housewives can determine readiness even by the appearance of the carcass. The main thing here is to know what to pay attention to. Carcasses in the process of cooking begin to turn white.

Important! If more than three minutes have passed since the meat was cooked, then you should not remove it. To restore taste and softness, carcasses now need to be cooked for 20 minutes. But with such a long heat treatment, the product will lose most of its nutrients.

Steam cooking

Now we know how much to cook or other dishes in boiling water. But, this marine inhabitant can also be steamed. Many cooks recommend this method of processing as the most suitable for such tender meat. Carcasses are placed in a container with a closed lid or a double boiler. On average, they need to cook for about 12 minutes, definitely not less than 10 minutes.

The taste with this method of preparation will differ little from carcasses boiled in boiling water. But the big plus is that the product does not decrease much in size. The disadvantage of this method is the lack of broth. You should pay attention to this if the meat is being prepared for soup or for a dish where you need to additionally make sauce, gravy.

In the microwave

To cook meat in the microwave, you need to use special utensils. Cleaned and washed carcasses are placed in it, poured with lemon juice and olive oil, spices can be added. At a power of 700 W, cook carcasses for about a minute. The method is convenient, because you do not need to time yourself and constantly monitor the meat.

How much to cook squid. Short review:
1-2 minutes under the lid is the time how much to cook squid after boiling;
You can cook for 30 seconds from the moment the water boils, then turn off the water, cover the pan with a lid and leave the carcasses for 10 minutes;
Frozen rings after thawing in natural temperature conditions, cook for another minute;

Important! Boiled meat can be stored for up to three days, but always in a tightly closed airtight container.

These are the main points that will help the hostess figure out exactly how much to cook squid in a particular situation. It should be remembered that you need to choose carcasses correctly. If the frozen product was stored in inappropriate conditions, then even the correct cooking second by second will not return the squids to their delicate taste. With the right brewed ingredient, you can safely do

Squids are not only incredibly tasty, but also a very useful delicacy. It is known that this product is cooked for approximately 1-2 minutes. However, many people are wondering how to properly cook and how long to cook squid in order to prevent the loss of useful properties and taste.

Dishes from these seafood have been offered for dinner since ancient Greece. Then the squid was called "winged fish". Squid meat is rich in a large number of vitamins, trace elements, minerals and proteins. This product contains a low amount of kilocalories: only 86 per 100g, in connection with this fact, it is included in various health-improving diets. There are a lot of recipes for making squid. Let's look at some of them in this article.

Selection and preparation of squid

When buying squid, it is important to pay attention to the following nuances:

• Meat color. It should be white and stay that way after cooking.
• Preference should be given to unpeeled squid, they are considered the highest quality. Ideally, you need to give preference to chilled seafood, otherwise you need to be sure of the quality of freezing.
• Do not buy a product that has gone through one or more repeated frosts (they will be indicated by carcasses sticking together and their excessive fragility). If the product is thawed and then frozen again, such meat will be bitter and fall apart after boiling.
• Do not take frozen squid, diced. Such seafood will be of the lowest quality with an unpleasant taste.

Of the whole seafood, the following parts are suitable for consumption:

• carcass;
• fins;
• tentacles.

The intestines, the cartilage called the gladius, and the head are not suitable for eating.

Squid carcasses are often sold already peeled, so they are the easiest to cook. Fins have tougher meat than carcasses. Tentacles must be cleaned before cooking. This work is not easy, as they are very soft and delicate, and also covered with a large number of suction cups.

The body of the squid is covered with skin and thin skin. If the skin comes off during boiling, then it is better to remove the film, as it will cause inconvenience when chewing. To make the skin easier to remove, frozen squids need to be scalded with boiling water.

Sometimes even an unspoiled product can have an unpleasant odor. This occurs when the correct storage conditions are not observed. To cope with an unpleasant odor, you need to add fresh herbs to the pot of water in which seafood will be boiled, or season the finished product with lemon juice.

For a frozen product, in order to avoid spoilage, storage is only allowed in the freezer

How much and how to cook squid

This product is cooked from 1 to 2 minutes in a closed pot of boiling water.

There is another way: boil for 30 seconds after the water reaches a boil, then put out the fire and let stand for about ten minutes.

Squid in the form of thawed rings is cooked for only 1 minute.

When squids are cooked too long, their meat can become tough and rubbery. An additional cooking time of about 1/3 hour will help restore softness, however, this will affect the product - the pieces will “boil down” significantly.

The boiled product is cut into rings, seasoned with salt and lemon juice. If desired, they can be fried a little with rice or potatoes.

Consider the preparation of squid carcasses step by step:

1. The first step is to defrost the product;
2. For easy cleaning, scald carcasses with hot water;
3. Separate the skin and remove the spine;
4. Set on the burner and bring to a boil water at the rate of about two glasses and three medium carcasses;
5. Season the water with spices and pepper;
6. Put squids in boiling water;
7. After two minutes, remove the finished product from boiling water.

There is also a way to cook squid using a slow cooker:

1. Water is poured into the bowl and the cooking mode is set;
2. The necessary seasonings are poured into the water;
3. Seafood is laid out in a boiled liquid;
4. The product is cooked under a closed lid for 2 minutes.

Ready-made squids are stored in a sealed container in the refrigerator for no more than 2 days.

So, finally, let's clarify the average cooking time for each of the constituent parts of the squid, in different forms:

• For a whole carcass - from 1 to 2 minutes;
• For squid rings - 1 minute;
• For chilled squid - 2 minutes;
• For tentacles - 1 minute;
• For peeled carcasses - 1 minute.

Having studied the information presented above, we can conclude that the average cooking time for squid is 1-2 minutes. Cook food correctly and eat with pleasure!

Squid, a favorite delicacy of millions of people, belongs to a subspecies that, in addition to the squid themselves, includes cuttlefish and octopus.

How to cook squid? “Yes, it’s simple,” anyone will answer, “throw it into boiling water for 3-5 minutes.” And it will be wrong. The result of such cooking will please only a very inexperienced person, for whom squids are a rarity.

Cooking squid correctly is a whole art, to which a cycle of classes is devoted in specialized cooking schools (although the plan of lectures also includes butchering cephalopods). And in Sydney, at the famous Fish Market, there is a Squid School, training in which is aimed only at the correct preparation of these mollusks, which can hardly be called mollusks.

So, there are only three cooking methods that answer the question "How to cook squid?" - super-fast, very fast and very long. Also with heat for cooking squid - either fire, or small, small.

It is worth first considering the second, most common method of cooking squid, codenamed "very fast". Cooking squid correctly means practically blanching them in boiling water. In the water for cooking, add peppercorns, bay leaf, salt, you can parsley and dill with whole branches, previously tied into a “bouquet”. We throw the prepared carcass into a cool, quickly count to ten and pull it out with a slotted spoon. All! The squids are ready. It is probably worth mentioning that the squids must first be gutted (cut squids are sold with offal) and peeled. It is better to lower the squid into boiling water one at a time - it is easier to catch and less risk of overcooking while the first squid is pulled out. We launch the next one into the water only when it boils again. The squid that has already passed boiling water should immediately be cooled under running water to stop the thermal processes. Just do not boil squid for the 3 minutes recommended by many cookbook authors. Pity the product!

Italians answer the question "How to cook squid?" in my own way. It is their method that we have under the motto "super-fast". By the way, the majority of Australians support them. With this method of cooking, squids are not boiled at all. Many people know that in order to easily remove the skin from the squid, it must be poured with boiling water for a couple of moments. The Italians believe that after cleaning the squid, it should be poured with boiling water again, and no cooking. After a minute, drain the water, sprinkle the hot squids with vinegar or lemon juice (to taste) and leave to cool. Squids cooked in this way are guaranteed not to be overcooked. But if you overexpose in boiling water, they will turn into a kind of rubber - both in appearance and taste, greatly decreasing in size.

When the squids are still not kept track of and the shriveled rubber hard squids no longer excite the appetite, the third method comes into play - “for a very long time”. By the way, many peoples inhabiting coastal areas do not recognize quick ways to cook squid, believing that you should not eat "raw" cephalopods. A wonderful feature of squid is that the “rubber” product after 30 minutes of heat treatment becomes soft and edible again. True, it boils down almost twice. So, this method is suitable for those who have a lot of these very squids. Small, slow fire, 30-90 minutes of processing and "voila"! This method is suitable for preparing exotic dishes, for example, "Squid stuffed with rice, with fresh tomato sauce, with basil and thyme." Beauty! Here's another: "Squid in red wine with garlic and sage." When cooking for a long time, the saucepan with squid must be closed, and you can cook not only on the stove, but also in the oven, following the same principle: a small fire and more than 30 minutes.

How to cook frozen squid? Yes, exactly the same way: we first completely defrost, clean from the insides, pour boiling water to remove the skin, and begin to think about the topic “How to cook squid?”, Going through all of the above methods in our minds.

In conclusion, it is worth saying that our simplest methods - boil squid and into a salad - can be slightly modified if you marinate after cleaning the squid in milk or yogurt, lime or lemon juice, cook pickled squid on a grill (very quickly) or barbecue, fry in batter (super-fast). Squid can be beaten before frying, like regular chops. There are many different dishes with squid. Even listing them will take a lot of space and time.

Well, the simplest tips on the topic "How to cook squid?" distributed. Now the choice is for those who want to treat themselves to squid: very quickly and gently, or will we go the beaten path and cook for 3 minutes? Everyone has their own answer!

Squids (lat. Teuthida) - a detachment of ten-armed cephalopods. Usually they measure 0.25-0.5 m, but the giant squid of the genus Architeuthis can reach 16.5 meters (including tentacles) and are the largest invertebrates.

Squids live in almost all climatic zones, including the Arctic, but are most often found in temperate and subtropical waters.

Squids living in the northern seas are small in size compared to their southern relatives and are mostly colorless. Squids have five pairs of tentacles. The fourth pair has lengthened in the process of evolution.

The location of the suckers on the tentacles varies. The respiratory organs of squids are crested gills. The sense organs are two statocysts, eyes and papillae.

Squids have a streamlined torpedo-shaped body, which allows them to move forward with a high speed "tail", the main method of movement is jet. A cartilaginous “arrow” runs along the body of the squid, supporting the body. It is called the gladius and is a vestige of the inner shell.

The color of squids is diverse, in most species the color changes under the influence of electrical discharges.

All squids are predators, they have suction cups on their tentacles to catch prey and save them from enemies. Most squids have three hearts, each of which is connected to one of the three pairs of main tentacles. Due to this, the ability to regenerate prevails in squids.

Many species of squid are edible, they are used in cooking and are the object of fishing. The carcass of the squid and tentacles are eaten. The skin is cleansed. The main methods of cooking squid: boiling, canning, frying, stewing, drying. They are used in salads along with other seafood and as an independent snack.

Squid meat is very nutritious and healthy. Many different dishes are prepared from it, but most often salads. So that squid meat does not turn out to be “rubber”, it must be boiled correctly.

Useful properties of squid

Squid meat has a delicate taste, it contains a lot of protein and polyunsaturated fats valuable for the body. Squid meat contains B vitamins, it contains a lot of potassium, which is necessary for the normal functioning of the heart.

In addition, these inhabitants of the seas are rich in phosphorus, iodine and iron, so their meat is recommended to be included in the menu for all adherents of a healthy lifestyle and rational nutrition.

Squid meat contains taurine, which is involved in the processes of fat metabolism, helps to reduce cholesterol in human blood, and regulates blood pressure. Vitamin E, as well as selenium, protect the body from aging, help older people maintain a good memory longer.

The price of squid is cheaper than many other seafood, which makes them affordable for almost everyone.

How to choose fresh squid?

Squid meat is usually sold in the form of frozen carcasses. Sometimes with tentacles. Like any frozen product, squid meat should not be thawed during storage and then cooled again.

Improper storage spoils its taste, it has a bitter aftertaste and an unpleasant smell of old fish. During cooking, such a product spreads under the hands and foams during cooking.

The squid carcass should be dense. The color of its upper skin is pinkish brown or grayish purple. Squid meat inside is white.

Important! When choosing squid in a store, it is better not to take peeled carcasses. At first glance, it seems that peeled ones are more convenient, you don’t need to peel off the skin from them, you can cook faster.

But the squid skin is the most important sign by which you can determine its freshness! If the skin is yellow or white-gray, if it is noticeable that the meat is not white inside, but has some shade - such a squid is most likely not fresh.

How to clean squid?

You can clean the squid very quickly if you pour the carcasses with boiling water or dip them (literally for a second) in boiling water.

Almost the entire film covering the carcass is immediately rolled up, and the remnants are removed by hand under a stream of cold water. You also need to remove the chitinous plates inside and peel the wings.

How to cook squid?

Squid fillet is thawed in air or in cold water with a little salt, after which the skin is removed from the fillet. So that during frying or cooking, the fillet of a large squid does not shrink and does not become hard, it is beaten off on both sides.

How long to cook squid?

The main thing to remember is to cook squid meat for no more than 2 minutes!

If you keep on fire longer, then it becomes "rubber". Squid meat is considered ready after its carcass turns completely white in boiling water.

The second important point is to cook in small portions, take one or two squid carcasses at a time, put them in boiling water, take them out, then the next portion.

When cooking squid, you can use different spices: black and white pepper, cloves, dill (fresh and dried), basil, parsley. The determining factor is the taste and for which dish the squid is cooked.

Method 1. Boil water with salt and spices in a saucepan over high heat. Throw 1-2 squid carcasses into strongly boiling water and hold for two minutes no more. During this time, water usually has time to resume boiling. Pull out the carcasses with a slotted spoon.

Method 2. Pour one and a half to two liters of water into the pan, add salt and spices. Put thawed and prepared 1-2 squid carcasses into boiling water. Cover the saucepan with a lid and remove from heat. In 10 minutes the meat will be ready. The water will cool down gradually and the squid will not be hard. The method is convenient for a small amount of meat.

Method 3. When there is a lot of squid meat, then this method is quite good. Pour enough water into the pan so that the meat fits all, add salt and spices. Lower the prepared squids into boiling water over high heat. Wait until the water boils again, cover the pan with a lid and remove from heat. After 5 minutes the meat will be ready and the water can be drained.

If, nevertheless, a nuisance happened and the squids were digested, then not everything is hopeless. There is one trick to making them soft again: for this you need to cook them for a long time, about an hour (no less than half an hour). True, after such boiling of meat we will become much smaller and it will lose its nutritional value.

What to cook from squid meat?

Most often, salads are prepared from their squid meat, although you can use it as an independent dish, lightly sprinkled with lemon juice. Stuffed squid carcasses can be cooked with any filling, in addition, you can cook everything that can be made from ordinary meat: meatballs, fillings for pies, etc.

Squid salad is not cooked in a large bowl in large quantities. This is a nutritious product, its taste is specific, so the main ingredient in such a salad is squid.

There should be a lot of it, everything else - much less. No need to strive to increase the amount of salad at the expense of rice, cucumbers, vegetables or other products.

Recipes with squid

Calamari stewed with onions

squid fillet - 800 g
vegetable oil - 4 tbsp. spoons
onions - 3-4 heads
salt and black pepper to taste.

Defrost squid fillet if it is frozen. Cut the meat, beat off if necessary and cook. Chop into small pieces and fry in vegetable oil for 5-6 minutes.

Chop the onion, fry it in vegetable oil until light golden brown. Then mix the onion and squid meat, add a little water and simmer until tender.

Calamari stewed with rice

fresh or frozen squid 500 g
or dried - 150 g
rice - 1 cup
bulbs - 2
butter - 3 tbsp. spoons
flour - 1.5 tbsp. spoons
milk - 0.5 cup
salt and ground pepper to taste.

To cook Squid stew with rice you need:

Peel the squid, gut and rinse well under running water. Then boil the rice until it is about half done. Fry the chopped meat and mix with crumbly rice. Finely chop the onion, brown it in a pan with vegetable oil.

Then mix the fried onion with rice and squid, add milk and season with salt and butter. Close the lid, put in the oven and simmer the squid over low heat until tender.

Stuffed calamari

squid - 5-6 carcasses
rice - 1 cup
carrots - 1-2
onion - 1 pc.
vegetable oil - 1 tbsp. l.
salt, bay leaf - to taste
peppercorns - to taste, garlic - to taste,

To cook Stuffed Calamari you need:

Rinse rice, cook until tender. Finely chop the carrots and onions, saute for 5 minutes in oil, add rice and simmer for another 5 minutes. Clean the squids and boil them whole with spices. Fill them with minced meat, put under oppression and cool. Cut into slices before serving. Arrange on a dish, pour vegetable oil mixed with crushed garlic.

Ragout of squid

squid - 700g
potatoes - 6 pcs.
vegetable oil - 1/2 cup
onion - 2 pcs.
carrots - 2 zucchini - 300-400g
parsley (root) - 1 pc.
sour cream sauce - 2.5 cup
garlic - 2-3 cloves
black pepper - to taste
bay leaf - to taste
salt
dill and parsley - to taste.

To cook squid stew you need:

Peel the squids, rinse, cut into squares and boil, and then lightly fry. Peel potatoes, cut into cubes and fry. Separately, fry the carrots, onions and parsley cut into cubes or slices. Put prepared vegetables in a thick-walled dish, pour sour cream sauce with the addition of 1 tbsp. spoons of tomato paste, simmer for 5-10 minutes.

Fry diced zucchini and add to vegetables together with prepared squid. Salt, add spices and simmer together for another 15-20 minutes. 5 minutes before readiness, add crushed with salt or finely chopped garlic.

Serving to the table, sprinkle the stew with finely chopped dill and parsley.

Azu from squid

squid (fillet) - 500g
cucumbers (salted) - 2 pcs.
onions - 2-3 pcs.
tomato paste - 1 tbsp
wheat flour - 1 tbsp.
, butter - 80g
parsley (chopped greens) - 2 tbsp.
bay leaf - 1 pc.
allspice (peas) - 3-4 pcs.
salt - to taste.

To cook Aza from squid, you need:

Cut the onion into strips and sauté into pieces of butter. Add the tomato paste diluted with a little water and sauté for another 5 minutes. Remove skin and seeds from cucumbers, cut into slices and soak in 1/2 cup water. Cut the squid fillet into strips, salt, bread in flour and fry in the remaining oil until golden brown.

Combine the prepared ingredients of the dish, add bay leaf, pepper and simmer for 7-10 minutes. Serve azu with mashed potatoes, sprinkled with herbs.

Fried stuffed squid

tomato (large, ripe, chopped) - 2 pcs.
Frize salad (coarsely chopped) - 5 pcs.
capers - 2 tsp
olive oil - 2.5 tbsp.
lime juice and zest - 1 pc.
salt, black pepper - to taste
squid (cut into 8 parts) - 220g.

To cook Fried Stuffed Calamari you need:

Preheat grill to medium heat. In a medium bowl, mix tomatoes, frisee lettuce and capers. In a small bowl, whisk together 2 tablespoons olive oil, lime juice and zest, salt and pepper. Pour the mixture of tomatoes and capers with the prepared mass.

Stuff with 1 tablespoon of each squid mixture. Drizzle remaining olive oil over each squid. Grill the squid for 5 to 7 minutes, turning frequently. Allow the squid to cool slightly and serve.

Calamari in batter

squid
flour - 1 cup
water or beer - 1 glass
egg (protein) - 2 pcs.
vegetable oil - 1/2 tbsp.
salt - to taste
oil (for deep frying).

To cook Squid in batter, you need:

Rinse the squid carcasses, remove the hard chitinous plate, you can remove the thin skin. Bring the water to a boil, salt, dip the squids in boiling water and cook for no longer than 3 minutes. Drain the water, cool the squids and cut into rings 3-5 mm thick.

Beat egg whites until stiff foam. Mix flour with water or beer, add oil and salt. Combine the mixture with whipped egg whites. Dip the squids in the prepared batter and deep-fry from 2 sides until golden brown. Ready-made fried squids in batter can be dried from excess fat on a paper towel.

Funchoza with squid and white wine

funchose - 100g
squid - 400g
carrots - 1 pc.
Bulgarian pepper - 1 pc.
garlic (large) - 1 clove
olive oil - 50 ml
salt - to taste
red pepper (hot) - to taste
black pepper - to taste
dry white wine - 50 ml

To cook Funchoza with squid, you need:

Clean the squids, dry them on a paper towel, cut into strips. Cut carrots and sweet pepper into strips.

Prepare funchose according to package instructions. In hot oil, fry coarsely chopped garlic until golden brown, then discard.

Put the carrots in the pan, sauté until half cooked. Add bell pepper, mix, sauté for a couple of minutes and pour dry white wine into the pan, add fire and, stirring quickly, boil the wine.

Reduce the fire a little again, put the squid in the pan, mix and cook for 3-4 minutes. Add funchose to squid, mix. Cook, stirring, 5 minutes. Remove the pan from the stove and let it brew for a couple of minutes.

Serve hot.