How to stuff the squid?

Charming cephalopods have long become habitual inhabitants of our tables, moreover, the recipes for their preparation have adapted in accordance with our culinary traditions and the usual ingredients. Three of these adaptations, we decided to dedicate this article.

Stuffed squid with rice and egg

Ingredients:

Preparation

"Pipes" squid should be carefully cleaned of the films also beforehand removing all the insides. We wash the washed shellfish for a while, and we ourselves start preparing the filling. At the heart of the latter lies a mixture of rice, sausage and eggs. In a dry frying pan fry the sausages, waiting for the fat to be thawed. We connect with boiled sausage rice and crushed eggs. Season the filling with paprika, chopped parsley and salt, and for the texture mix with a handful of pine nuts.

Squid carcases are often cut across, filled with rice and fixed at the base. The preparation of stuffed squid is to roast them in an abundance of olive oil before blanching.

Squid stuffed with crab sticks and shrimps

Ingredients:

Preparation

Having freed the carcasses from the entrails, blancher them and cool them. While the squid is cooling down, mix chopped crab sticks with shrimps. From mayonnaise, Tabasco, soya and lemon juice, we make an easy refueling for seafood. Filling for stuffed squid ready! It only remains to fill the cavities in the carcasses and you can try.

Squid stuffed with mushrooms and cheese

Ingredients:

Preparation

First, we spread the onions 3-5 minutes and put a chopped garlic paste in it. After half a minute we lay mushrooms and fry them until the surplus of moisture evaporates. Sprinkle the grill with flour, then pour a mixture of wine with tomato paste. Once the sauce thickens, mix it with ricotta and breadcrumbs, fill the filling with greens and fill it with squid. Fixing the hole with a toothpick, sprinkle the shellfish with flour and fry in an abundance of olive oil until the appearance of a characteristic golden brown color.