Stuffed squid

In this section, our creators share the most successful recipes for making stuffed squid with step-by-step photos and instructions. We will tell you and show you how to cook tasty stuffed squid!

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Stuffed squid recipes

Ingredients

Squid carcasses – 3 pcs.

Round rice – 120 g

Dill and parsley – 1 bunch

Sour cream – 200 ml

Ingredients

Small clam – 3 pcs.

Onions – 1 pc.

Champignons – 200 g

Boiled rice – 1 cup

Vegetable oil – 20 ml

Sour cream 15% – 400 ml

Ingredients

Minced chicken – 150 g

Champignons – 8-10 pcs.

Onions – 2 pcs.

Ground dark pepper - to taste

Sour cream – 1 tbsp. l.

Vegetable oil - for frying

Ingredients

Cleaned squid carcasses – 3 pcs.

Green beans – 100 g

Sun-dried cherry tomatoes – 7-8 pcs.

Fresh parsley - 3-4 sprigs

Vegetable oil – 2 tbsp.

Onions – 1 pc.

Garlic – 3 cloves

Ingredients

Round rice – 0.5 cups

Broccoli – 100 g

Seasoning for rice – 1 tbsp.

Olive oil – 1 tbsp.

Sea salt - to taste

Pepper, h.m. - taste

Sour cream (optional) – 1 tbsp.

Ingredients

Onions – 1 pc.

Champignons – 3-4 pcs.

Parsley - a few sprigs

Vegetable oil – 1-2 tbsp.

Pepper, h.m. - taste

Ingredients

Squid – 100 g

Long rice – 70 g

Champignons – 5-6 pcs.

Vegetables (frozen) – 2-3 tbsp.

Onions – 1 pc.

Garlic – 2 cloves

Cream – 0.5 cups

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Ingredients

Large clam – 2 pcs.

Rice – 0.5 cups

Onions – 0.5 pcs.

Champignons – 4-5 pcs.

Pepper, h.m. - taste

Vegetable oil – 1 tsp.

Cloves, peppercorns, ham - for decoration

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6 recipes for stuffed squid

Squid is a product that is very suitable for stuffing. They are a manageable size and taste unsurpassed when mixed with an abundance of ingredients. Cooks all over the world use these seafood when preparing signature (and not only) dishes. Stuffed squids, the recipes for which are given below, can be prepared at home without any problems. The main thing is to properly process the carcass of a marine animal, and this is completely easy.

The interior of squid can be used in a variety of ways: vegetables, seafood, herbs, cheeses, rice. Particularly popular are squid stuffed with mushrooms in combination with some vegetables or rice. And this is not just the case. The dish, prepared according to the recipe from the indicated ingredients, not only has an amazing taste, but also serves as a side dish, snack or main dish if desired.

Methods for preparing these marine inhabitants can also be different. They can be fried, baked, stewed in sauce and even boiled. Stuffed squids in the oven turn out especially tender, juicy and fragrant. Therefore, we first advise you to pay attention specifically to this manufacturing option, and the rest of the recipes should not be ignored.

Squid with mushrooms and rice in the oven

Ingredients needed for 4 servings:

4 squid carcasses
200 g rice (any kind of your choice)
300 g of new mushrooms (preferably chanterelles)
1 large onion
4 new eggs
100 g hard cheese
30 ml sunflower oil
salt, pepper (1-2 pinches each)

Wash the rice 4-5 times. Boil the cereal until tender as you usually do.

Boil hard-boiled eggs, peel them and cut them into cubes.

Wash the mushrooms thoroughly; if they are huge, cut them into several pieces. Chop the onion finely. Fry in refined oil (4-5 minutes). Add mushrooms and fry over medium heat until the water has completely evaporated. Then pour the rice into the pan, stir everything and remove from the heat. Add eggs, salt and pepper to the squid entrails and stir.

According to the recipe, the squid must first be cleaned. To do this, boil them in boiling water for 2 minutes. After this, remove the film and remove the cartilaginous plate. If you have already peeled squids, to make them softer, pour boiling water over them for 3 minutes.

Fill the squids with rice and mushrooms, place them on a baking sheet and sprinkle with grated hard cheese. Bake stuffed squid in the oven at 200 C for half an hour.

Squid with chicken and mushrooms in tomato sauce

Products for manufacturing:

4 large squid carcasses

350 g minced chicken
200 g new champignons
80 g breadcrumbs
a bunch of greens (parsley with dill)
pinch of dark pepper
½ tsp. salt

200 g tomato paste
120 ml dry white wine
80 ml chicken broth
1 small onion
2 bay leaves
3 cloves garlic
2 sprigs marjoram
2 tbsp. l. olive oil
salt pepper

As in the previous recipe, peel the carcasses from the top narrow film. Pour boiling water over it for a few minutes. Then dry it.

How to prepare the inside of squid according to this recipe?

Cut the mushrooms into small cubes, fry in a frying pan for 10 minutes, drain the liquid. In a deep container, mix the minced meat, fried mushrooms, breadcrumbs, chopped parsley and dill, salt and pepper.

Stuff the squids lightly with the cooked insides. Secure the open edge with a toothpick.

Take a large saucepan - such that all the stuffed squid fits on the bottom. Finely chop the peeled onion. Fry the vegetable in a saucepan in vegetable oil until transparent. Then add chopped garlic, fry for another minute. Pour wine into the saucepan and wait until 2/3 of it has evaporated. Add broth, tomato paste, bay leaf, salt and pepper. Bring the sauce to a boil and place the squid with the inside in it.

Cover the saucepan with a lid, turn the heat to low and simmer the stuffed seafood for 50-60 minutes. After half the indicated time, turn the squid over to the other side and pour in tomato sauce.

Squid stuffed with shrimp and cottage cheese

Ingredients for 4 servings:

4 small squids
500 g medium fat cottage cheese
250 g peeled thawed shrimp
bunch of dill
2 cloves garlic
2 tbsp. l. mayonnaise (or sour cream)
1 tsp. ground paprika
½ tsp. pepper
½ tsp. sea salt

First, according to this recipe, you need to prepare the squid filling. To do this, wash the shrimp and cut them into 2-3 parts. Finely chop the dill and garlic.

In bowls, mix all the ingredients for the insides indicated in the recipe.

Remove the thin transparent film from the carcasses. Boil the squid in boiling water with a teaspoon of salt for 3-4 minutes. Place in a colander, wait until they cool and all the liquid drains.

Fill the squid tightly with the previously prepared curd inside and place the dish in the refrigerator. When you serve the stuffed seafood, cut it into circles about 1 cm wide.

Oven-baked squid with tomato sauce, stuffed with ham and olives

Set of goods for making:

5 medium squid carcasses
150 g good ham
70 g greenish olives
small bunch of parsley

100 g onion
400 g ripe tomatoes
100 ml dry white wine
2 cloves garlic
2 tsp. dried basil
salt pepper
vegetable oil for frying

Pour boiling water over the squids, remove the film.

Finely chop the ham, olives, parsley, one clam and 150 g of tomatoes. Mix these ingredients and stuff the insides of other squids. Secure the open edge with a toothpick.

Now prepare the sauce according to the recipe. Place the tomatoes in boiling water for a minute. Cool the tomatoes and remove their skins. Cut into small cubes.

Fry the finely chopped onion in refined olive or sunflower oil until soft. Add the garlic, having previously chopped it, and fry, stirring, for another 2 minutes. Next, add the tomatoes indicated in the recipe as spices into the frying pan and simmer the vegetables over low heat for about 10 minutes.

In another frying pan, fry the stuffed squid for 2 minutes on one side and the other. Pour in the wine. Bring to a boil. Transfer the squid (along with the wine) to a baking dish. Pour tomato sauce over the seafood, cover with a lid and bake the stuffed squid in the oven at 180 degrees. After 20 minutes, remove the lid and leave the dish in the oven for another 7 minutes.

When serving, do not forget to remove the toothpicks.

Squid stuffed with feta cheese and vegetables

4 squid
200 g cheese (or feta)
200 g other soft cheese of your choice
150 g roasted bell pepper
100 g tomatoes
2 cloves garlic
1 lemon
olive oil
1 tsp. oregano
2 pinches of salt

Wash and clean the squids well. Grease the carcasses with olive oil, place them in a heated frying pan and fry for 2 minutes on each side.

For the inside, mash the cheeses, add ripe tomatoes cut into small cubes and oven-baked peppers, and also squeeze the garlic through a garlic press. Mix everything thoroughly. Fill the squids with the acquired consistency and place them in a baking dish.

Preheat the oven to 200 degrees. Bake the stuffed squid in the oven for 15-20 minutes.

Before serving, cut the seafood with the inside into slices and sprinkle with lemon juice. This dish is best mixed with grilled vegetables.

Oven-baked squid stuffed with mushrooms, eggs and cheese

The number of ingredients in the recipe is indicated for 5-6 servings:

4 cleaned squid carcasses
350 g champignon mushrooms
150 g semi-hard cheese
5 eggs
a bunch of fresh dill
2 pinches of salt
pinch of pepper
2 tbsp. l. olive oil

Wash the mushrooms well, cut into slices or cubes. Finely chop the dill. Grate the cheese on a large grater.

Add mushrooms to a frying pan with heated olive oil. Cook the mushrooms until softened, about 5 to 7 minutes. Beat all the eggs into the frying pan, add salt and pepper. Fry for 3-4 minutes, stirring constantly. Then add chopped fresh dill, sprinkle with grated hard cheese, stir and remove from heat.

Stuff the squids with prepared minced mushrooms and cheese. Grease the carcasses with vegetable oil, secure the hole with a toothpick and place the seafood in a baking dish. Bake stuffed squid in the oven for 15-20 minutes at 200 degrees.

After this, the dish is ready to be served. And don't forget to take out the toothpicks.

By preparing stuffed squid, the recipes for which we have selected for this article, you will probably diversify your daily menu. Such dishes will look appropriate on the table on special occasions. You see, the inside of squid can be very different, and it’s up to you to decide which one to choose. Bon appetit!

Stuffed squid recipes with photos

Not many people like squid, but those who are attracted to them simply love them. Once upon a time, these seafood were delicacies, but these days they can be purchased at any hypermarket. You can prepare a huge number of dishes from them, including salads, soups, and main courses. Any seafood lover will appreciate stuffed squid.

Stuffed squid with rice

This dish, consisting of 3 parts (clam, its insides and the most delicate creamy sauce), has a great taste that will be appreciated by all gourmets without exception. To make it you will need:

squid carcass – 7-8 pieces (small);
onion – 1 piece (large);
carrots – 3 pcs (medium)
champignons – 200 g
steamed rice – 300 g;
canned sweet corn - 1 can;
canned green peas – 1 can
salt
crushed pepper
spices (to taste)
vegetable oil for frying

Making minced meat

Finely chop the onion and fry it in sunflower oil for five to seven minutes. In all this, the temperature should be slightly above average. Chop the carrots into cubes and add them to the onions and fry for another 5-7 minutes.

Peel the champignons, chop them into small pieces and add them to the onions and carrots and fry them for 10 minutes at low temperature.

Add rice, cooked until half cooked, to the fried vegetables and mushrooms. Stir thoroughly and add mushrooms. Then add salt, pepper and spices to your taste. The minced meat is ready!

Making squid

Carefully wash the squid carcasses. The smaller they are, the more tender and soft they will turn out. Remove the film from them and wash them again. Next, cut off the tail part of the squid, leaving a very small hole. Or you don’t have to cut it off first, but cut it after it’s fully cooked and before serving.

To prepare stuffed squid with rice , you can use the following entrails:

rice (with vegetables) + sweet corn;
rice (with vegetables) + green peas;
rice (with vegetables) + green peas + sweet corn.

Making the sauce

Without this sauce, the dish would have been too dry for easy swallowing. Melt 100 grams of butter in a frying pan and add 3 tablespoons of wheat flour into it, stirring thoroughly. Add about 1/2 liter of milk (cool) and mix thoroughly until it becomes homogeneous and thickens slightly. Add some salt.

Now add the squids to the resulting sauce and turn them over a couple of times. Close the lid and simmer for 20-30 minutes at low temperature. The squids stuffed with rice are ready, you can enjoy them completely!

Stuffed squid with mushrooms

Stuffed squids with mushrooms can be served both on an everyday table and on a special occasion. They are not only very tasty, but also healthy. To make it you will need:

squid carcasses – 5-6 pieces (small);
mushrooms – 500 g;
onion – 1 piece;
mayonnaise – 2 tablespoons;
flour – 1 tbsp;
cheese – 150 g;
butter – 30 g;
greenery
pepper
salt.

Making squid

Peel the squid from the film, clean out the insides and wash them well. Boil the carcasses in salted water for 4-5 minutes. Do not cook for too long so that they do not become hard. Place the squid in a colander and let the water drain. Leave them to cool.

Making the inside

Clean the mushrooms and chop them finely. Mushrooms need to be fried with finely chopped onions in butter. Salt or add some seasoning to the mushrooms and onions. When they are ready, place the mushrooms in a separate bowl to cool. Grate the cheese on a large grater and add half of it along with a tablespoon of mayonnaise to the filling and then stir.

Stuffing squid

Preheat the oven to 180-200°C. Grease the pan with oil, place foil on the bottom and lightly grease it too. Using a spoon, carefully stuff the squid carcasses, not very tightly, and hook any edge with a toothpick. This way the minced meat won’t fall out, and the squid won’t tear and will look great. Place on a baking sheet, coat with mayonnaise and sprinkle with a little herbs.

Place the baking dish in the preheated oven for 15-20 minutes. Then remove the pan, sprinkle the squid with the other half of the grated cheese and put it in the oven again for a few minutes so that the cheese melts.

Do not overcook the squid in the oven, then you will get juicy and tender squid stuffed with mushrooms with a wonderful smell and taste!

Squid stuffed in the oven recipes

To prepare superbly delicious stuffed squid in the oven for a festive table, you will need:

squid – 4 carcasses;
carrots – 100 g;
zucchini – 50 g;
cream – 50 ml;
peeled shrimp – 200 g;
cheese – 50 g + 65 g;
garlic – 3-4 cloves;
sour cream – 2 tablespoons;
salt;
olive oil.

Making stuffed squid

rinse the squid carcasses thoroughly and remove the film from them;
cut the carrots and zucchini into strips;
fry vegetables in olive oil;
finely chop the garlic.
stir fried vegetables with garlic until soft;
Add grated cheese (50 g) and peeled shrimp to the vegetable mixture. Salt it. The minced meat is ready.
Stuff the carcasses with the insides and pin open edges with toothpicks or skewers.
Next you need to prepare the sauce. To do this, mix sour cream (65 g) with cream and grated cheese over low heat in a saucepan. Salt the sauce.
Place the carcasses in a baking dish and pour over the sauce.
Preheat the oven to 160°C. The stuffed squid should sit in the oven for about 10 minutes. Be careful not to bake the clam for too long, otherwise it will turn out very tough.

Serve the squids slightly cooled; you can decorate them with herbs. Any guest will definitely like them very much.

Stuffed squid with mushrooms and cheese

In order to cook squid stuffed with rice and mushrooms , you will need the following ingredients:

2 squid carcasses;
1/3 cup rice;
1 fresh carrot;
150 grams of new champignons;
150 grams of cheese;
50 grams of sour cream;
vegetable oil;
salt to taste;
greenery.

Manufacturing process

clean the squid and boil them. To do this, you will need no more than 30 seconds in boiling water, which must be salted in advance. The main thing is not to overcook them, because then they will turn out very tasteless and hard.
Boil the rice until almost completely cooked in the resulting broth.
Cut the champignons, add a little salt and fry them in vegetable oil.
Next you need to grate the carrots and fry them.
You also need to grate the cheese.
mix mushrooms, rice, cheese (only two thirds) and carrots.
Stuff the carcasses with the insides of mushrooms, cheese and rice, pin the open edges with skewers or toothpicks.
Grease the dish with oil and place the stuffed squid in it.
mix with squid broth (2 or 3 tbsp) with sour cream and pour the purchased sauce over the carcasses.
top them with the remaining one-third of the cheese.
Preheat oven to 180°C.
Place the squid in the oven for 10 minutes.
Decorate the finished dish with herbs.

Your squid stuffed with rice and mushrooms will be appreciated by all household members. The flavors of the ingredients mix perfectly with each other.

Stuffed squid

Stuffed squid is the best way to utilize its natural shape when making squid dishes. Stuffed squid can be prepared both for a festive table and for dinner on weekdays, and you will get an impeccable combination of taste and nutrition. But first you need to properly cook and clean the squid.

Defrost freshly frozen carcasses in the refrigerator, and then throw them into a pan of boiling water for a minute. Immediately drain the squid into a sieve, rinse with cool water and remove the skin. After these manipulations, it is removed simply and without residue. Be sure to remove the translucent chord from the inside of the carcass and the caviar, if any. Caviar, by the way, is not suitable for food.

Wash the squid carcasses and boil them in salted boiling water, again for no longer than 2 minutes, otherwise instead of a tender dish you will get a hard rubber sole.

Stuffed squid can be prepared as a luxurious stir-fry or served as a cool appetizer. There are a huge number of interior options, but the very first thing that comes to mind is rice. Naturally, rice and seafood are simply made for each other! In general, the other options will amaze you.

Stuffed squid

Ingredients:
5 squid carcasses,
1 onion,
1 carrot,
200-300 g mashed potatoes,
1 can of pitted olives,
200-300 g boiled shrimp,
3-4 green onions,
salt, pepper,
egg and flour or breadcrumbs .

Read also: Fried ice cream recipe

Preparation:
Clean and boil the squid, cut off the “fins” and chop finely. Chop the onion and carrots and fry in vegetable oil. Meanwhile, cut the olives into rings, chop the shrimp and green onions. Mix the fried vegetables with olives, shrimp and fins, add mashed potatoes and stir until smooth. Stuff the squid carcasses. Beat the egg in a bowl, pour flour or crackers into another. Dip the carcasses in the egg, roll in breadcrumbs or flour and fry until golden brown in vegetable oil.

Stuffed squid with mushrooms

Ingredients:
4-5 squid carcasses,
500 g of new mushrooms,
1 onion,
2-3 tbsp.
l. sour cream or mayonnaise, 100-150 g cheese,
50 g butter,
1 tbsp.
l. flour, salt, pepper, herbs - to taste.

Preparation:
Clean the squid and boil in salted water. Don't overcook it! While the squid is cooling, prepare the filling. Cut the mushrooms into pieces, the onions into small cubes, place in a frying pan and add butter. Simmer until tender, but do not evaporate the liquid. If there is not enough water, add water. Remove the prepared mushrooms to a bowl and leave the broth for now. Grate the cheese, put some of the cheese into the filling, add a spoonful of mayonnaise or sour cream. Stir the filling and stuff the squid carcasses. Secure with toothpicks so that the inside does not fall out during production. Place the squids on a greased baking sheet, brush them with mayonnaise and place in the oven preheated to 180-200°C. After 15 minutes, sprinkle cheese on the squid and let it melt. Meanwhile, prepare the sauce from the water left over from stewing the mushrooms, adding flour to it and boiling until thick. Serve the squids by pouring the sauce over them.

Stuffed squid with crab sticks

Ingredients:
4 medium-sized squid carcasses,
200-250 g crab sticks,
100 g hard cheese,
2 cloves of garlic,
2-3 tbsp.
l. mayonnaise, dill, salt, pepper - to taste.

Preparation:
Prepare the squid: peel, wash and boil. Cut off the “fins” and cut into cubes. Chop the cheese, crab sticks (you can use crab meat), chop and squeeze the garlic through a press. Place everything in a blender bowl, add mayonnaise and blend until smooth. Add salt and pepper to taste, don't forget the dill. Fill the prepared carcasses with the insides, place them in glasses (so as not to flatten when cooling), cover with film and place in the refrigerator. When serving, carefully cut into rings and serve, garnished with herbs.

Stuffed squid with rice and mushrooms

Ingredients:
5 squid carcasses,
100 g rice,
150-200 g new mushrooms (all),
100-150 g cheese,
2 eggs,
50 ml milk,
2-3 tbsp.
l. vegetable oil, 200 ml sour cream,
salt, ground black pepper - to taste.

Preparation:
Wash the rice well and boil in bubbling salted water. Place the finished rice in a colander and wash with cool water. Fry the mushrooms in vegetable oil and lightly add salt. Meanwhile, chop the onion and add it to the mushrooms, stir and simmer until tender. Set the mushrooms aside and prepare a tender omelette from eggs and milk, add salt and pepper and fry over medium heat until done, covered. Cool the omelette and cut into cubes. And finally, combine all the ingredients for the inside, add grated cheese, stir. Add 100 ml of sour cream to the filling. Clean the squids and boil until almost done, stuff the carcasses with the acquired insides and place in a baking dish. Coat the squid with sour cream and bake in the oven at 180°C for 20 minutes.

Stuffed squid for appetizer

Ingredients:
4-5 squid carcasses,
1 pack of crab meat,
200 g of boiled rice,
3-4 tbsp.
l. mayonnaise, green peas or canned corn - to taste (for beauty),
1 tbsp.
l. gelatin, 3-4 tbsp. l. water.

Preparation:
Pour gelatin with warm water and leave to swell for 30 minutes. Peel and boil the squid. Cut off the fins and cut them into small cubes. Also cut the crab meat into cubes. Combine with rice, add corn or peas if desired, stir. Heat the gelatin slightly, combine with mayonnaise and add the filling, mixing thoroughly. Stuff the squids, place them in glasses so that they do not lose their shape when frozen, and place them in the refrigerator. When serving, cut into rings and garnish with herbs.

Stuffed squids in the oven with sauce

Ingredients:
4-5 squid carcasses,
300-350 g of new mushrooms,
2-3 boiled eggs,
1 onion,
50 g of butter,
100-150 g of cheese,
1 bunch of green onions,
dill and parsley - to taste.
For the sauce:
200 ml sour cream,
200 ml mayonnaise,
1 tbsp.
l. flour, salt, black pepper - to taste.

Preparation:
Clean the squid and boil until soft. Chop the mushrooms and onions and fry in vegetable oil until almost done. Cut the eggs into small cubes, chop all the greens, grate the cheese on a large grater. Combine mushrooms, cheese, eggs and herbs, add salt and pepper. Stuff the squid carcasses, secure with toothpicks and place them in a rimmed baking dish. For the sauce, mix sour cream and mayonnaise, add flour (it can be heated in a dry frying pan beforehand until the raw aroma disappears and cool), salt and pepper to taste. Pour this sauce over the squid and bake at 180°C for 20-25 minutes.

Stuffed lean squids

Ingredients:

5 squid carcasses,
300 g cabbage,
1 sweet pepper,
1 onion,
1 carrot,
1 cup.
at least some boiled cereal (rice, pearl barley, bulgur or couscous), 4-5 tbsp.
l. tomato paste, salt, pepper - to taste.

Preparation:
Clean and boil the squid. Grate the carrots on a large grater, cut the onion into half rings. Fry onions and carrots in vegetable oil until soft. Chop the cabbage, add to the onions and carrots and simmer until tender, stirring. After 10-15 minutes, add sweet pepper, cut into small cubes, to the cabbage. Salt, pepper, add tomato paste. Add boiled cereal to the finished cabbage. Stuff the squid carcasses with the insides and place them in a pan greased with vegetable oil. Add a little water, cover with foil and bake in the oven for 15-20 minutes at 180°C.

Squids have long ceased to be considered exotic, and that’s great. After all, squid contains a huge amount of microelements (phosphorus, iodine, selenium, potassium, zinc, iron, manganese and copper), also vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and most importantly, squid is rich in healthy protein.

You can serve stuffed squid as a separate dish or with a side dish. And be sure to sprinkle with herbs!

Bon appetit and the latest culinary discoveries!