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Squid is a delicious and quite affordable seafood that will enrich the daily family menu with health benefits. It is a generous source of essential nutrients that the body needs at any age. The main thing is to properly cook the squid. We study the subtleties of the most popular dishes together with the Maguro trademark.
Strength test
Most often, frozen squid carcasses are found in supermarkets. When choosing them, carefully inspect the meat. It should be an even white color. A reddish or bluish tint is a sign of repeated freezing. In addition, the carcasses should not stick tightly to each other.
In the squid “Maguro” you will not find a single flaw. This is a premium quality product, which is mined in the Far East. To preserve the original taste and valuable elements, squid are subjected to shock freezing immediately after catching, and after cutting, they are covered with a thin protective ice shell. Thanks to this, the freshness of the shellfish is naturally maintained.
Defrost squid at room temperature. If there is no time for this, soak them in water at room temperature for 2-3 hours. Only in no case is it hot, otherwise you will spoil the delicate taste. Then the carcasses are scalded with boiling water and dipped in ice water — so it is easier to remove a thin film. At the end, they are again rinsed with water and dried on a paper towel.
Dacha fantasy
The most relevant summer dish of squid is salad. These shellfish perfectly get along with vegetables, creating harmonious combinations. First of all, we will cook 2-3 carcasses of Maguro squid. By the way, you do not have to clean them from the films — this has already been done by the manufacturer. We lower the clams into boiling salted water with bay leaves and 3-4 peas of pepper, stand for 2-3 minutes, cool and chop into strips.
Cut 2 boiled eggs and 3 radishes. Cover the plate with spinach leaves, spread the squid with the rest of the ingredients, pour the dressing with 3 tbsp. l. olive oil, 1 tsp. balsamic, a pinch of salt and pepper.
Friendship Rings
Crispy fried squid rings are a treat that is impossible to resist. Boil 6-7 squid carcasses “Maguro” and cut into rings 8-10 mm wide. Combine 150 g of corn flour, 2 tsp of paprika and cumin, a pinch of salt and pepper. Add 2 raw eggs and 2 tablespoons of mayonnaise, carefully beat the batter with a mixer.
In a saucepan with a thick bottom, heat 300 ml of vegetable oil. Squid rings are rolled in flour, dipped in batter and dipped in boiling oil. We stand them literally 30-60 seconds and immediately spread them on a paper towel.
For the sauce, mix a finely chopped bunch of parsley, 150 g of sour cream, the juice of half a lemon and 2 crushed garlic cloves, salt to taste. A great snack for a large friendly company is ready!
Generosity over the edge
Squid carcasses seem to be specially created for stuffing. As usual, we boil 5 carcasses of squid “Maguro” and lightly beat off with a kitchen hammer. Separately, we cook hard-boiled 3 eggs. We make a ruddy roast of 2 onions, add 800 g of chopped mushrooms and simmer until the liquid completely evaporates. Grate 200 g of hard cheese with boiled eggs on a fine grater. Shred a bunch of dill, pass through the press 2 cloves of garlic.
Combine all the ingredients together, salt and pepper, fill the carcasses with about two-thirds, secure the top with wooden skewers. Lubricate the squid with sour cream, put it on a baking sheet and bake for 15 minutes in the oven at 180°C. Serve them best hot, while the cheese inside is still tender and stringy.
In the tomato abyss
In homemade soups, squid feels great, especially when combined with tomatoes and rice. Defrost 3 carcasses of squid “Maguro”, wash, dry and cut into rings. Also, cook in advance until half-cooked 70 g of long-grain rice.
In a thick-walled saucepan, pass the chopped onion until it becomes transparent. Add 2 large tomatoes without skin, knead well, pour out the rice and simmer on low heat for 5 minutes. Now we lay the squid rings, pour in 1.5 liters of water and cook for a couple of minutes after boiling. At the very end, put salt and spices to taste, insist the soup under the lid for 10 minutes and serve, garnishing the plates with sprigs of thyme.
Creamy tenderness
Pasta and squid are another inseparable duo. It will become even more harmonious if you add it with a creamy sauce. First of all, we boil 300 g of tagliatelle in salted water, following the instructions on the package. Defrost 2 large carcasses of squid “Maguro”, wash and cut into thin rings.
In a deep frying pan with butter, fry the medium onion in cubes. Pour out the squid, a few sprigs of chopped oregano, fry on the slowest heat for a couple of minutes. Add 60 ml of cream and 1 tbsp of sour cream, salt to taste. Then spread the finished tagliatelle, mix well, cover the pan with a lid and simmer for 1-2 minutes. Before serving, sprinkle the creamy pasta with squid with grated cheese, spices and garnish with arugula leaves.
Squid with their unique delicate delicate taste will give any dish a refined touch. Maguro squid carcasses will allow you to enjoy every facet of this taste. Add them to your favorite family recipes and come up with new unusual combinations. Do not forget to share the most successful culinary finds on our website.