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Squid dishes: simple recipes. Video
Seafood like squid is very healthy. They are low in calories and contain phosphorus, iodine and other essential trace elements. Squid dishes can be a table decoration, an addition to pasta or an original appetizer.
Squid stuffed with veal and chorizo
You will need: – 600 g of small squid; – 300 g of veal; – half an onion; – 50 g of chorizo sausage; – 50 g of green olives; – 30 g of ready-made pesto sauce; – 250 g of potatoes; – a bunch of dill; – olive oil; – salt and freshly ground black pepper.
Clean the squid, remove the cartilage. Place them in a saucepan of boiling salted water. They will need to be cooked for 5 minutes until half cooked. Then remove and dry.
Scroll the veal through a meat grinder along with half the onion. Chop the sausage and olives finely. In a bowl, combine these ingredients with the dough sauce and season with salt and pepper. Fill each squid with minced meat. Heat the olive oil in a deep skillet and fry the stuffed squid over high heat for 4-5 minutes, then reduce the temperature, cover and cook for another 15-20 minutes. Put the finished squid on a paper towel so that excess oil is drained from them. Peel the potatoes, cut into wedges and fry them in the same oil as the squid. Season with salt and pepper. Serve the squid with potato garnish and sprinkle with finely chopped dill.
Squid salad with artichokes
This dish is popular in French cuisine, especially in the coastal regions.
You will need: – 500 g of squid; – 6 artichoke hearts, peeled from leaves; – 3 tomatoes; – 1 red bell pepper; – 1 lemon; – 1 onion; – 2-3 cloves of garlic; – a bunch of green onions; – olive oil; – 1 tbsp. balsamic vinegar – salt and freshly ground black pepper.
In addition to green onions, you can add parsley or cilantro to the salad.
Wash the squid, remove the tough parts and place in a saucepan of boiling salted water. Cook them for 10-15 minutes, then remove and cool. Cut the chilled squid into rings. Peel and chop the onion into cubes. Crush the garlic. Squeeze the juice out of the lemon. Wash the tomatoes, cut into cubes and place in a salad bowl along with the onions, squid and garlic. Top these ingredients with lemon juice and 2 tbsp. olive oil. Season with salt, pepper, stir and leave to marinate for 15 minutes.
Wash the bell peppers, remove seeds and partitions and cut into strips. Chop green onions. Boil the artichokes for 10 minutes, then cool and cut into plastics. Place the artichokes in a salad bowl and top with the mixture of squid, tomato, onion and garlic. Add bell pepper. Mix balsamic vinegar with 1 tbsp. olive oil, salt and pour over salad with this sauce. Sprinkle it with chopped green onions on top.
You will need: – 4 small squids; – 250 g of ricotta cheese; – 120 g of grated parmesan; – 2 eggs; – 3-4 cloves of garlic; – 2-3 sprigs of parsley; – 2-3 sprigs of basil; – 20 g of butter ; – 2 tbsp. flour; – 3 medium tomatoes; – 1 tbsp. dry white wine; – 1 tbsp. chicken broth; – 1 tsp. paprika; – 1/2 tsp. red hot pepper; – a mixture of dried Provencal herbs; – salt.
You can change the amount of hot peppers depending on your love for spicy dishes.
Start by making the sauce. Scald the tomatoes with boiling water, peel them off, and cut the pulp into small cubes. If you use canned tomatoes instead of fresh ones, they do not need to be peeled. Melt the butter in a deep frying pan, add flour and tomatoes, stir. Pour in white wine and cook for a few minutes over low heat. Then add the broth, paprika, hot pepper and Provencal herbs, salt the sauce and leave on the fire for another 10-15 minutes.
Squid dishes: simple recipes
Take care of squid. Boil them in salted water for 10 minutes. Fold the ricotta into a salad bowl and mash with a fork. Add 2/3 Parmesan, beat eggs there. Chop the garlic and herbs and add to the cheese. Mix thoroughly. Fill the squid with this filling. Place the squid in a baking dish, top with pre-cooked tomato sauce, sprinkle with the remaining Parmesan cheese and bake at 15 ° C for 180 minutes.
You will need: – 1 kg of squid; – 3 carrots; – 3 potatoes; – 1 onion; – 150 g sour cream; – 150 g of emmental cheese; – salt and freshly ground black pepper.
Wash squid and cut into rings. Peel the carrots and cut into slices, remove the peel from the potatoes and chop the balls into cubes. Fold the potatoes and carrots into a saucepan, add the peeled and halved onion and pour 2 liters of cold water. Leave to simmer over high heat for 15 minutes. Reduce heat, add squid and simmer for another 20 minutes. Season the broth with salt and pepper. 5 minutes before the end of cooking, add sour cream to the soup. Serve the soup with grated cheese.