How to cook squid correctly so that. How to cook squid for salad, how to choose and peel them correctly

February 26, 2015

Many people do not mind eating a salad with squid in a cafe or restaurant, but they do not dare to cook this delicacy on their own. Still, this is not the most common product in Russians' refrigerators.

Housewives are afraid to do something wrong during cooking. Let's find out how to cook squid for salad.

Where are squid sold

For Russia, this is somewhat exotic product, so you are unlikely to find them in a small shop near your home. But they are always available in large supermarkets or hypermarkets.

These molluscs are caught in Southeast Asia, therefore, only frozen, canned and smoked squids are generally available to Russians.

How to choose the right squid

Buy the product from large stores that can afford quality cold stores. Moreover, in hypermarkets, buyers have the opportunity to closely examine the shellfish, the appearance of which can tell a lot.

For example, if squid pieces are frozen into one layer and are covered with a thick crust of ice, this means that they have been repeatedly thawed and frozen again. Such manipulations with seafood are fraught with severe poisoning.

But even if the unpleasant consequences for the stomach can be avoided, the taste of the dish will turn out to be worse than expected, and when cooking the squid will burst.

The meat should be white. The shade of the skin is unimportant; the whole range from light lilac to silver-gray is considered the norm.

If you have the slightest doubt, ask for a quality certificate, inquire about the date of seafood production and catch.

Frozen squid is not a product that should be purchased for future use. It is best to cook them on the day of purchase, as a household refrigerator will not provide the optimum freezing temperature.

In addition, during transportation from the store to the house, the shellfish will have time to melt slightly, which is not very good.

How to cook squid: a versatile way

It is widely believed that it is imperative to cook squid. The time recommended for this execution (you cannot name it otherwise) varies within 3-5 minutes.

If you ever want to serve wrinkled pieces of rubber, be sure to do so.

After three minutes in boiling water, the squid will literally shrink, become very dense, and it will be unpleasant to eat them.

Boil water in a saucepan. Add bay leaves, a few black peppercorns, and whatever herbs and spices you like, if desired. For beauty, you can put red paprika in powder, beet juice, turmeric, curry, these components will color the meat.

Dip the thawed squid in boiling water, wait 15-20 seconds and remove. If you are preparing carcasses, then do not immerse them in water all at once, but boil them one at a time. Wait for the water to boil before processing the next carcass.

Considering that each piece takes 15 seconds to cook, this shouldn't take much time. You can store boiled squid in the refrigerator for two days.

If you did not know all this and by the time of reading our article you had already started to cook squid, the time can, on the contrary, be increased to 20 minutes. Then the mollusks will again become soft, although it cannot be avoided that their size is halved, and the taste will not be up to par.

How to defrost and peel squid

Before cooking squids for salad, they need to be thawed and peeled. You can cook them frozen, but this will increase the cooking time and, accordingly, make the seafood rubbery.

The squid is thawed at room temperature. Just leave the carcass outdoors for 1-3 hours.

This way the maximum of nutrients is preserved.

Defrosting in cool (about 20 degrees) water is acceptable. But do not use hot liquid for this purpose, and even more so boiling water, otherwise the squid fillet will darken and the taste will deteriorate.

You can clean it both before (preferably) and after cooking. Hard plates, transparent cartilage should be removed from the carcass, the tentacles should be removed and the film should be removed from the mollusc.

After cooking, the latter will be easier to do, but an unpleasant odor may appear. Also, the skin is very bitter and can easily spoil the taste of the dish.

If you clean it before boiling, it is more convenient to remove the film with a knife under running water. To simplify the process, first place the carcasses in a liquid heated to 60-70 degrees for five minutes.

Then the skin can be easily removed by rubbing, and the residues can be removed by rinsing the seafood with cold water.

Cooking squid for salad simple ways

It is not necessary to heat treatment with boiling water before preparing the squid for salad. They can be eaten immediately after cleaning, but in general, even for sushi, squid is processed with boiling water.

A universal and quick way: boil the kettle, pour boiling water over the squid, drain the water and sprinkle the clams with vinegar.

Or place the chopped squid in a bowl, add salt, pepper (red or black), any spices or herbs of your choice, and a tablespoon of lemon juice or wine vinegar. Pour boiling water over the contents of a bowl and drain after 5 minutes.

Squid and microwave

Delicious microwaved squids are rare. But this method can help out if there is no stove. For example, if you are preparing a snack at work or summer cottage.

We warn you that the first time you will hardly be able to achieve the softness and juiciness of seafood. You will have to try several times, varying the temperature and time in search of their optimal combination.

Cut the squid so that it halves. Arrange on a plate in one layer. Season with salt and pepper if desired.

Fill the squid with water so that it covers half of them. Send the plate to the microwave for 1-4 minutes, depending on the power.

You can try boiling the squid in your own juice. Also place them on a plate, drizzle with oil and lemon juice, sprinkle with spices, but do not add water.

Place in the microwave for 1 minute at maximum power.

Rice and Egg Salad

Now that we have figured out how to "cook" squid soft, it's time to move on to salad recipes.

For this hearty meal, take 2 medium onions, cut into half rings, and soak in hot water for a few minutes. Prepare a pound of squid in any of the ways described above.

Cut 2 boiled eggs into strips.

Mix 3 tablespoons of boiled rice, eggs, squid and onion. Season with salt and pepper to taste, season with mayonnaise.

Salad with grapes and cheese

This is a more sophisticated squid salad, and the appearance of the dish should be appropriate. Therefore, take half a bunch of lettuce leaves, chop or tear coarsely, place in a salad bowl and mix with the juice of a quarter of a lemon.

Put on the lettuce leaves a squid carcass cut into thin strips, 150 grams of raisins and the same amount of feta (or Adyghe) cheese cut into cubes. Season with salt and stir gently, seasoning with olive oil.

Festive salad

Take 750 grams of squid (already peeled and boiled). If you cooked seafood without salt, then rub the carcasses with it from the inside and cut them into rings.

Scald 3 ripe tomatoes with boiling water, peel and finely chop.

Pour half a cup of olive oil into a saucepan and add the squid and tomatoes. Add 3 minced garlic cloves, chopped fresh parsley and 125 ml dry white wine.

Simmer under a lid over low heat until soft.

You can decorate the resulting squid salad with pitted olives, cut into circles, and parsley leaves.

Diet salad

Chop 2 squid carcasses, add 1 grated apple and 200 grams of chopped celery stalks to them. Season with sesame oil and soy sauce.

We told how to cook squid for salad, namely, the correct observance of this procedure is the main secret of dishes with these mollusks. Now you know it too.

It remains to choose a suitable salad recipe, of which there are a great many.

Squid: cooking secrets

How to cook squid properly

A tasty and healthy delicacy, rich in protein, vitamins, minerals and trace elements, was served in ancient Greece, calling this mollusk a winged fish. Low calorie content (86 calories per 100 g), high nutritional value and the ability to have a beneficial effect on the body have turned squid into a popular dish for those who want to lose weight and improve their health.

How to cook delicious squids so that they decorate the festive table? There are many ways and recipes for preparing this seafood, but they are all based on some general points that every housewife should know about.

Many are sure that cooking squid is very difficult, but this is a misconception, which you have to debunk in practice.

How to quickly peel squid?

Unpeeled squid are considered to be of higher quality, because after the factory cleaning, the mollusks are cooked and become tough. Residents of the Mediterranean know how to properly clean squid, frozen or fresh: first, they should be thawed at room temperature or in the refrigerator, then pour boiling water for one minute (during this time, the skin will curl up), drain the boiling water and place the squid in cold water. After that, you can easily remove the curled skin, remove the chord, entrails and squids can be cooked.

This is the best way to keep the squid soft, tender and juicy.

How to cook peeled and unpeeled squid properly

Add salt, peppercorns and bay leaf to the water, wait for the water to boil, dip the squid carcass in it and take it out after 10 seconds. As soon as the water boils again, do the same with the second carcass, with the third, and with all subsequent squids.

To understand how to cook squid fillets correctly, you just need to try this method, and then you will understand why all the previous methods were unsuccessful. It turns out that a long heat treatment (for 35 minutes) deprives the squid of its taste and nutritional properties and turns them into gum that cannot be chewed.

There is another way how to properly cook frozen squid (you must first defrost it, of course), you need to boil water with salt and spices, put the shellfish there and immediately remove it from the heat. You need to insist this yummy for 10 minutes.

And now we will tell you how to properly boil frozen squids without defrosting: you just need to put them in boiling water for one minute, turn off the heat, and then hold them in water for another 34 minutes.

How to fry squid properly

Before frying, the squid should be boiled in one of the above ways, cut into rings or strips, dipped in ice cream (beaten eggs with sour cream, salt and spices), roll in breadcrumbs and fry in vegetable or butter for no more than five minutes.

Some novice cooks are interested in how to properly cook calamari fried in batter. This very simple dish is made in the same way, boiled and chopped shellfish are lightly marinated, dipped in batter and fried in a large amount of oil.

Delicious squids can be cooked in the oven or on a wire rack, but they must be pre-marinated for several hours in lemon juice with garlic, pepper and paprika. Then the squid should be put on the wire rack and baked, pouring with the remaining marinade.

How to stuff squid properly

First, the squids are washed, poured over with boiling water, then peeled and lightly beat off each carcass. Next, you need to fill the carcass two-thirds with a filling, which is suitable for mushrooms with eggs, vegetables with rice, shrimps with cheese, green beans and onions, apples and cottage cheese. The edges of the carcasses are fastened with skewers, after which the squids are stewed in the oven with a little water, and five minutes before they are ready, they are sprinkled with cheese and put in the oven again until golden brown.

The finished dish is poured with nut, tomato, cream, sour cream, wine, soy or onion sauce.

In many recipes for cooking squid, you can find unexpected combinations of squid with minced meat, with bread and sprat, with crab sticks and corn, with nuts and dried fruits.

Each national cuisine has its own secrets of cooking squid, but there is one main rule. Do not overload the squid with spices and spices, as they intensively absorb the aroma of the surrounding products, and the dish may turn out to be too saturated. How to properly cook squid is just the beginning.

It is important to choose the right side dish (rice, vegetables, pasta) and serve the dish correctly, garnishing it with fresh vegetables, lemon, herbs and olives. In Southeast Asia, squid is eaten raw, sprinkled with savory sauces, but such an extreme is not for those who love to cook and enjoy delicious food!

how to cook squid correctly?

defrost the carcasses, rinse with cold water and remove the film that you found. put in a bowl and cover with boiling water. stir with a spoon for 2-3 minutes and drain all the water. that's it - the squid is ready! The simplest salad I make is like this - I cut the squid into strips. I add onions, cut into strips and doused with boiling water. I pepper, add a little salt and season with classic mayonnaise. you can add a little mustard and lemon juice. if you chop a fresh cucumber and a boiled egg, you will get another kind of salad. and you can also add corn. Bon Appetit!))))

Kip Kip Student (122) 3 months ago

Tamara Safronova Enlightened (39662) 8 years ago

The meat, peeled from the film, is boiled for no more than 2-3 minutes and, most importantly, when it boils quickly. The longer the meat is in hot water, the harder it will be.

It must be remembered that squid meat is almost pure protein and therefore requires the same careful handling as a raw egg.
There is a culinary trick. Before placing the squid in boiling water, put half a lemon and 2 bags of black tea in a saucepan (1 squid will require 2 liters of water).

Having taken out and cooled the carcass, we cut the tentacles into rings 2-3 mm thick. It is not worth chopping smaller, otherwise the aroma and taste will be lost.
The squid "loves" olive oil or mayonnaise and goes well with fresh cucumber and seaweed.
Boiled squid meat goes well with vegetables, potatoes, cereals and fish. Squid salads are very tasty: with sauerkraut, pickled onions, potatoes, as well as vinaigrette.

Yana Shumilova The Thinker (8888) 8 years ago

I also racked my head before cooking squid. Until I found out that:
Firstly, so that they are not tough, they must first be soaked in a solution of vinegar with water or lemon juice with water. This is if you want boiled squid.

But I do not advise boiled ones how many do not boil - like rubber.
And secondly, I recently learned a wonderful recipe without cooking.
Pour a little sunflower oil into a frying pan, heat and put chopped onions there and fry until golden brown, then add chopped squid rings (raw) to the onion, 1 chopped tomato (or tomato paste) there, and add whatever spices you like. Add a little water there so that the contents can be stewed.
Simmer it all for about 45 minutes. Salt for 20 minutes. until ready.
P.s. I personally, also when I add the frozen vegetables to the squid carcass, and it turns out, as it were, with a side dish. All my guests really like it, they say you will lick your fingers.

And the squids are really so soft, they just melt in your mouth.

Yulia Osipova Student (110) 7 months ago

So that the squid is not rubber, you need to boil water and dip the squid, count down 10 seconds and take out, one piece at a time

Natalia Kochenevskaya Pro (715) 8 years ago

The film must be removed, when the water boils, salt and lower the squids into it, cook for 5-7 minutes. no more, otherwise they will become tough

Guest Master (2027) 8 years ago

Throw in boiling water and cook for 2-3 minutes. Then under cold water. Remove the film and pull out the cartilage

Anastasia Guru (3622) 8 years ago

I cook for 2 minutes no more. There are a lot of salads.

I liked the seafood (there were all sorts of bastards), we overfat the champignons with onions, overcook the seafood with salt, pepper, dressing with mayonnaise and grated cheese on top. Encouragement, the most important thing is that it is not costly both in finances and in time

Natalia Oracle (77041) 8 years ago

Tamara answered very succinctly.
I will add that you can also peel the squid, cut into pieces and deep-fry. Garnish - potatoes or mashed potatoes.

Natasha Artificial Intelligence (166791) 8 years ago

http://www.eka-mama.ru/403d7ec98165e7d879a1dfcafb127764.php
1 kg squid, 400 gr. shrimp. Fill the shrimp with hot water and set to thaw.

We clean the squid from the film, rinse, throw the carcasses into boiling water, bring to a boil, cook in boiling water for exactly 3 minutes. Remove from heat, put under running cold water, cut into long pieces, add 5 boiled eggs, scald finely chopped onions, peel thawed shrimps, add a few torn leaves of Chinese cabbage, salt, pepper, stir, add a handful of Parmesan cheese and enjoy a delicious treat!) Today I'll make this salad too.)))

SALAD WITH SQUID AND PINEAPPLE
Boil squid (cook no more than 5 minutes after boiling in salted water) and eggs, peel, cut into "strips". Add corn and sliced ​​pineapple.
Rub 1/4 lemon zest and finely chop the center of this quarter. Mix everything with 200 - 250g of mayonnaise.
squid - 1 kg; egg - 7 pcs; canned pineapples - 1 can; lemon - 1/4 pcs; canned corn - 1 can; mayonnaise - 200-250g

SALAD "FRESH"
Cut fresh cucumbers and boiled squid into strips, add cilantro, boiled eggs and canned pineapple pieces. Mix everything, add grated zest of half a lemon, a spoonful of lemon juice and mayonnaise.
Cucumbers 2 pcs. ; cilantro 1 bunch; pineapples 1 can; lemon 1/2 pc

"GOURMET"
The salad is made in layers and it turns out like a cake, and you need to cut it in pieces to capture everything, so: Cut boiled squid into strips, cut pineapple into cubes, onion into rings and scald it with boiling water. Mayonnaise, salt, black pepper are added to taste. It turns out a very tender salad.

You can also put lightly salted salmon, cut into strips, in the salad.
1 kg. squid; 500 gr. canned pineapples; 2 onions; mayonnaise, salt, pepper.

SALAD WITH SQUID
squid (boil (3 min.). cut into rings, pour with lemon juice, fry in butter) dill green salad a couple of tablespoons peas pickled cucumbers dressing - some kind of seafood sauce

squid + boiled chicken + pineapple + green salad + fried (marinated) mushrooms with onion + dressing - sauce + sour cream or any to taste

SALAD-COCKTAIL "LAGUNA"
Squid; beans; a pineapple; tomatoes; mayonnaise

SQUID COCKTAIL:
Squid; boiled eggs; pineapples; olives; lemon Dressed with 1000 islands sauce
/ cognac, mayonnaise, ketchup / Salad is served in portioned salad bowls for one person. The ingredients are laid out in layers from the bottom of the squid to the top of the olives

Thaw frozen squids in slightly salted water. The dark film must be removed with a knife. Rinse the fillet thoroughly and beat off on both sides so that the meat is not tough.

Boil or fry for 3-5 minutes, under various sauces and seasonings, 10-15 minutes. When boiling squid, dip it in boiling salty water with the addition of parsley and dill.

Secrets of the correct preparation of soft squid

The benefits of squid meat for a modern person living in our country far from the sea is obvious. Meat contains many vitamins and fats that cannot be obtained from other foods.

If you know how to cook squid. to be soft, then it will be possible to introduce these ingredients more often into your daily and holiday menu.

Is it possible to cook unpeeled squid

Answering the most popular question of the owners about how to cook unpeeled frozen squids, you must immediately say "nothing". The first step is to clean the carcass, and then boil it.

To clean frozen squid, you need to pour boiling water: the skin will quickly shrink and remain under water, just wash it off. After boiling water, the meat is already half ready, therefore, it is important not to overcook it during further heat treatment.

Cooking squid for salads

Many housewives, after pouring boiling water over the carcass for cleaning, simply leave the meat in the water for another five minutes. Further, the product can not be boiled, it is already ready for processing into a salad. But now it will be necessary to additionally remove the skin, sprinkle the prepared meat with lemon juice.

For those who do not like such minimal processing of seafood, there are two ways to cook squid for a salad so that they are soft.

You will need to take a liter of water, add salt and pepper with peas to taste, bay leaf. Now put the carcasses in boiling water and just wait for the water to boil again.

After that, immediately remove the meat.

You can also cook the carcass one at a time. This means the meat is dipped in boiling water. Then the hostess needs to count to ten and take out the carcass.

Do the same with each product. The advantage of this cooking method is that the cooking process can be monitored in real time.

If the carcass is large or small, then the hostess will be able to reduce the counting time, focusing on a specific situation.

To boil a kilogram of squid, you will need to boil two liters of water. Salt the water well and add the squid carcass. Remove the pan from heat after half a minute.

But leave the squid in water with the lid closed for another 5-10 minutes.

For this method of cooking, you will need a slotted spoon, it will help control the entire process. Salt and spices are added to the water to your liking.

Wait for the water to boil. Then, using a slotted spoon, lower the squid into the water for five minutes, and after five seconds remove it.

When the water boils again, lower the same squid again and quickly remove it. Also do about five times. In such a product, you can prepare a salad with squid and crab sticks.

Important! In the process, how to cook frozen squid so that they are soft, not so important spices that are added to the water.

But additional spices will give the meat a special flavor. Most often, peppercorns, cloves or dried dill, parsley, bay leaves are used.

How to steam the squid

We have already found out how delicate and useful the described product is. But, with proper cooking in water, the meat still loses some of its nutritional properties and fats.

For this method of cooking squid, you need to have either a special steamer or a saucepan with a tight-fitting lid. It takes longer to cook meat in this way than in boiling water: about 10 minutes.

But there are a number of advantages to steaming. First of all, it is the juiciness and tenderness of squid.

Carcasses do not shrink as much as when boiling meat.

Many housewives advise, when cooking squid for salad, immediately cut the carcasses across the fibers into rings or strips. But, it should be borne in mind that then the cooking time in boiling water should be reduced to a minimum: one minute.

The smaller the pieces of food, the faster they cook.

These are the main ways you can cook squid for salads, appetizers or main dishes. In our stores, frozen squids are sold all year round and are affordable.

This is a healthy marine product that you should definitely include in your menu for a healthy diet.

How to cook squid?

Seafood is not in vain considered one of the most useful products for our health. They are rich in proteins, trace elements (iodine, calcium, magnesium, phosphorus), vitamins Bi, Br, Bia, PP and C, and also contain extractive substances that promote the secretion of gastric juice.

Squid is an affordable product that is not inferior in nutritional value to the most expensive inhabitants of the deep sea. Squid meat has a peculiar taste, reminiscent of that of a lobster. Squid dishes are easy to digest, appetizing and extremely easy to prepare.

The most popular dishes are salads, hot snacks, zrazy, kupaty, and squid stuffed with all kinds of fillings. Squid meat can be used as an independent dish by sprinkling with lemon juice and olive oil.

But here a natural question arises - how to cook squid so that this delicacy does not lose its tenderness and taste?

Squid for salad

How to cook squid for salad? In principle, you can not cook squid for salad at all - raw peeled carcasses are sprinkled with vinegar and in this form they are ready for use.

If, nevertheless, you decide to boil the squid, then you can pre-cut it into strips or rings and cook it already cut. But this method is quite uneconomical, and it is better to cook whole carcasses for a minute or a half.

For salads, cooks often offer this method: pour boiling water over the prepared carcasses and leave for ten minutes. This is quite enough.

If in doubt, you can simply scald the squid with boiling water. In a word, how to cook squid - each housewife has the right to determine for herself.

And yet, how to cook squid correctly?

Before cooking, the squids need to be prepared. They are sold frozen.

It is better to defrost squid outdoors, not in water. Then they need to be cleaned, as the film covering the fillets will spoil the taste of the dish. The cleaning technology is pretty simple:

• Press the carcass with one hand against the cutting board, and with the other pry the skin with your fingernail, it is removed with a stocking.
• Now you need to remove the skin from the wings of the squid.
• Take out the insides and chitinous plates.
• Rinse the carcass inside and outside with running cold water.

But now, in fact, you can start cooking.

Squids should never be overcooked, as the meat becomes tough, decreases significantly in size and loses its taste.

To keep the squid meat juicy and tender, you need to know how to cook squid correctly:

• Method number 1. Boil a liter of water, adding peppercorns, bay leaves and salt to it. Dip the squid carcass into boiling water, close the pan with a lid and remove it from the heat. In ten minutes, the squid is ready.
• Method number 2. Put the carcass in boiling water with spices, count to ten and quickly remove with a slotted spoon, then do the same with the following carcasses.
• Method number 3. For one kilogram of squid, you need to boil two liters of salted water. Put the carcasses, wait for a boil, after half a minute remove the pan from the stove and leave the carcasses in water for another five minutes.
• Method number 4... As soon as the water with the added spices boils, lower the squid, immerse it whole with a slotted spoon and remove after five seconds, wait for a boil and immerse again for another five seconds.

You can put any spices: peppercorns, cloves, dill, parsley.

How long to cook squid?

The cooking time for squid can be determined by eye: as soon as the meat turns white, it is ready. A special nuance in cooking squid, which is worth knowing about - after half an hour of cooking, the meat will become soft again, but it will lose almost half of its weight.

Therefore, it is better to use the above methods and not take into account the tips for cooking squid, which indicate a time of three to five minutes. The maximum cooking time for squid is up to one and a half minutes.

Comments (12)

On pre-holiday days, thinking about treating guests or just about a table for a gala family dinner, we increasingly pay attention to seafood. And among many, we give preference to squid.

You can buy them in almost every store canned or freshly frozen, peeled, cut into rings or just carcasses - choose yourself. Their low price is captivating in comparison with other seafood. The taste of squid is delicate, does not have a fishy aftertaste and resembles lobster meat.

Many salads are prepared on their basis, but you can make soup, serve them stewed or fried.

The question immediately arises: how to cook calamari deliciously, to make a festive memorable dish.

About the benefits of squid

You need to cook squid so that they will please the whole family and become a frequent guest on your table because it is a very healthy product with wonderful taste. According to some indicators, the benefits of squid for our body are higher than from beef or poultry.

A large amount of protein, vitamins: C, E, PP, group B, trace elements: phosphorus, copper, selenium, iodine, iron and others are found in them. Trying to replenish the amount of iodine in the body to support the thyroid gland, we unfairly forget about squid.

Squid contains polyunsaturated fatty acids, which are so useful for our body, about the benefits of which we know a lot. They help lower blood cholesterol levels, increase the strength and elasticity of blood vessels, and help the cardiovascular system.

The large amount of protein found in squid helps support and promotes the development of muscle tissue. This means that this product is of considerable value for the nutrition of athletes and bodybuilding enthusiasts.

Squid meat improves the functioning of the entire digestive system because there are no purine bases that negatively affect the metabolic processes of the body. In combination with other products, squid promotes the secretion of gastric juice, increases appetite, and normalizes bowel function.

The selenium and vitamin E present in squid contribute to the elimination of salts of heavy metals from the body, have a diuretic effect, and strengthen the genitourinary system.

How to choose squids

When choosing fresh frozen squids, you need to know that you should only buy frozen squids once. If the mollusks have been frozen several times, then during cooking they will fall apart, the smell of old fish and bitterness will appear. Pay attention to how the seller separates the carcasses from the briquette, if they separate easily, do not stick together, then the product in the briquette has not been re-frozen.

It is more difficult to establish how many times the vacuum-packed squid was frozen, but even here you can find a way out. Examine the appearance of the carcasses, the skin color can be grayish-pink or have purple hues, but the meat should be only white, if it is yellow or purple it cannot be bought, it has been frozen several times.

If you opted for peeled and prepackaged squid, then purchase those where the processing date is July-August, this is the time of active fishing and processed shellfish on the spot.

The freshness of canned squid can be determined by examining the jar carefully and finding the expiration date on it.

How to peel squid

Cleaning squid is easy if you know some tricks. If you bought a whole squid, then it has a carcass, a head with tentacles, a tail.

The color of the unpeeled squid is burgundy. Grasp the head with your fingers, grab the tentacles and pull. Together with the head, the insides should be stretched.

Then proceed to remove the chitinous plate. In the middle of the carcass, feel for a narrow plate that resembles thin plastic and pull, it can be easily removed.

Now you need to remove the film. It's just that if the squid is fresh, they pry it off with a finger and take it off with one stocking.

But this rarely happens, and there are other ways to clean squid.

How to clean squid correctly. In an empty bowl, place the squid and prepare another one with ice water. Pour boiling water over the squid for a few seconds and quickly transfer to ice water.

From the temperature drop, the film will curl up and separate itself, you just have to scrape it off with a knife in some places. You will receive clean white carcasses completely ready to cook.

How to cook squid

The easiest way is to boil squids. Reading recipes, especially in old books, you can see recommendations to cook squid for 5 minutes or more.

As a result of this preparation, you will get a tough and tasteless product. This is a little discouraging and perplexing, because we know that heat treatment must be carried out for a long time and carefully.

So how much to cook squid in order to get a tasty product and not harm your health? Boil squid for less than three minutes. In this case, they will turn out to be soft and juicy.

If it so happens that you have missed the time, then continue to cook them for half an hour, although they will become about half the size, but they will be soft.

How to cook squid correctly. Pour two liters of water into a saucepan, add bay leaves, salt, peppercorns, the water should boil and boil for five minutes with spices. Take one carcass and immerse in boiling water for 10 seconds, then remove.

After the water boils, lower the next carcass again. This way you get soft and tender squid meat.

You can dip the squid in boiling water, remove from heat and remove after 10 minutes. In this case, they will also be soft and tasty.

If you are afraid of such a quick preparation of seafood, then this method will suit you. Put the spices in a pot of water, add a tablespoon of lemon juice or vinegar to boiling water, lower the squid and cook for 3-4 minutes.

But no more.

You can boil squid in a steam bath, this will take one hour, but in addition to spices, add a tablespoon of lemon juice to the water. In a double boiler, squid is cooked for 5 minutes, in the microwave for 1 minute at maximum power.

Boiled squid can be eaten as a main dish with white sauce or used for making salads.

Squid salads

Squid salads can be found in any cookbook and on sites on the Internet. Usually the hostess has several recipes in service, but you always want to try something new.

Squid salad with pickled cucumbers

For four servings of salad, you need to prepare the following products:

- 500g squid;
- one can of canned peas;
- four pickled cucumbers;
- half a head of onions;
- dill greens, salt, pepper;
- for dressing, you need three tablespoons of sour cream.

Put the squid carcasses in boiling water and cook for 3 minutes, then drain the water, rinse the squid in cold water and dry or drain the liquid. Peel and finely chop the onion.

Cut the cucumbers into small cubes. Cut the squids into thin strips.

Mix the chopped ingredients, add the canned peas. Mix everything, salt, pepper, put chopped dill.

Season the prepared salad with sour cream.

Squid salad with vegetables

- 300 g squid fillet;
- three pieces of boiled potatoes, canned cucumbers and boiled carrots;
- 200g canned peas;
- salt, pepper, sugar;
- for dressing 100g of mayonnaise.

Peel the squid, pre-pour with boiling water, and cook for 3 minutes in salted water. Boil potatoes and carrots, cool, peel the cucumbers.

Cut all products into strips and put in one bowl.

Mix mayonnaise with salt, pepper and sugar. Season the salad.

You can decorate the finished dish with lettuce leaves, cucumber slices. You can use Korean-style carrots in this salad.

Squid salad with seaweed

For cooking you need:

- 100g squid;
- one carrot;
- 250g of canned seaweed;

- vegetable oil;
- salt, pepper, parsley.

Peel and boil the squids in salted water for no more than three minutes. Cool, remove liquid and cut into thin strips. Chop the onion, cut the carrots into small cubes.

Put the chopped food in one bowl, add seaweed, salt, pepper, season with a little vinegar and vegetable oil. The salad should be placed in the refrigerator for 10-12 hours.

After that, garnish with green parsley sprigs and serve.

Squid salad with tomatoes

To prepare four servings of salad, you will need:

- 300g squid;
- 150-200 g of cheese;
- two tomatoes;
- one clove of garlic;
- for dressing 100g of mayonnaise.

Peeled squid should be boiled in salted water for 1-2 minutes. Cool, remove excess water with paper towels. Cut tomatoes and squids into thin strips, grate cheese.

Mix all ingredients, add garlic, passed through a press. Stir, season the salad with mayonnaise.

You can use fresh or canned squid to prepare the salad.

You will need products:

- 250-300g squid;
- 300g fresh apples or pickled cucumbers;
- 300g boiled chicken fillet;
- mayonnaise for dressing;
- to decorate the salad, cook one boiled egg, one red pepper or tomato, lemon.

For this salad, it is better to buy canned squids, but you can also use boiled ones. Dry the squid on a sieve or place on a napkin or paper towel. Chop all ingredients finely, mix, add canned squid oil, season with mayonnaise.

Place the prepared salad in a salad bowl and garnish.

Tsar's Joy Salad

- 500g squid;
- 150g red caviar;
- 200g crab sticks;
- 10 eggs;
- parsley, dill, mayonnaise.

We use only egg whites in the salad. Cut all products into strips, mix, season with mayonnaise.

Decorate the salad with whole sprigs of parsley and spread some caviar on the leaves.

Spicy salad with squid

To prepare a spicy salad, you will need products:

- 200 g squid;
- two cucumbers;
- one carrot;
- the head of an onion;
- two cloves of garlic;
- a tablespoon of vinegar;
- greens;
- vegetable oil.

Boil the squid carcasses in salted water for three minutes, cool and cut into thin strips. Finely chop the onion, chop the carrots into strips. We mix.

We heat the vegetable oil and pour the prepared foods with boiling oil. Leave it to brew for 30 minutes.

Cut the cucumbers into strips, season with vinegar, add salt, pepper, garlic passed through a press. We mix it with chilled products, send it to the refrigerator for a couple of hours.

After that, put the salad in a beautiful salad bowl and decorate with parsley and dill.

Squid salad with rice and cheese

To make a salad you will need:

- half a kilo of squid;
- 200g of rice;
- 200g of cheese;
- two eggs;
- salt;
- for dressing mayonnaise or sour cream.

Cook squid in boiling salted water for three minutes, boil rice and eggs separately. After cooling, cut all products into thin cubes, add rice.

We mix. Season with sour cream or mayonnaise, salt, pepper, or use seasonings familiar to you.

Canned sweet corn can also be added to this salad.

Squid salad with mushrooms

To prepare the salad you need:

- 500g squid;
- four eggs;
- 500g oyster mushrooms;
- two small heads of onions;
- 200g mayonnaise.

Wash the mushrooms, and boil for 5 minutes in salted water, drain into a colander, let the water drain. Boil the squids in salted water for no more than 3 minutes.

Peel the onion and pour over boiling water.

Finely mode mushrooms, cut squids into thin strips, peel boiled eggs and dice mode. We put the products in one bowl, mix, fill with mayonnaise.

Squid salad "Neptune"

To prepare a salad, you need the following products:

- 500g squid;
- 200g crab sticks;
- one glass of rice;
- 200g of seaweed;
- a can of canned corn;
- salt pepper;
- olive mayonnaise.

Boil rice, peel and boil squid. Finely chop the crab sticks and squid, add rice and season with mayonnaise.

Add the seaweed and corn. The amount of corn and cabbage can be set as you like.

Season with salt and pepper.

Chinese squid salad

To prepare the salad you will need:

- 3 squid carcasses;
- 300g of Chinese cabbage;
- 150g suluguni cheese or feta cheese;
- 200g ham;
- olive oil or mayonnaise.

Cut the boiled squid into strips. Peking cabbage, feta cheese and ham are also cut into strips.

Stir the food, season with mayonnaise or olive oil, salt and pepper.

Fried calamari in a pan, deep-fried, in breadcrumbs and batter are very tasty and appetizing.

How to fry squid

Frying squid is as easy as boiling. They can be served as a main course, and cooked with rice or boiled potatoes as a side dish.

Peel two squid and cut into rings. Cut two small cloves of garlic into thin slices, and two onions into half rings.

Pour two tablespoons of olive oil or any vegetable oil into a frying pan and fry the onions and garlic. When the onion turns golden, add a tablespoon of tomato paste, salt, pepper and squid.

After two minutes, fried calamari, delicious juicy, you can serve.

How to fry squid in bread crumbs

To cook squid in breadcrumbs, you need to peel the squid and cut into rings or strips. Beat a couple of chicken eggs with a whisk, add salt and pepper.

Pour bread crumbs into a saucer. Heat a frying pan with vegetable oil. Dip pieces of squid in beaten eggs, and in bread crumbs and send to the pan.

Squids are fried for no more than five minutes, while they must be turned over so that they are equally browned on all sides and fried. Place the cooked squid on a platter and garnish with herbs.

Squid rings cooked in deep-fried batter are very tasty and beautiful.

Peel one kilogram of squid and cut into thin rings. For batter, mix half a kilogram of flour with half a liter of light beer, add two eggs and a teaspoon of salt.

Stir until a homogeneous mass is formed, resembling sour cream in density. Heat a large amount of vegetable oil in a deep skillet.

Dip the squid rings in the batter, and then fry for 2-3 minutes in boiling oil. The rings should turn golden brown.

Remove the fried rings from the oil and place in a colander or on a dish lined with paper towels to remove residual grease. Serve squid with white sauce.

You can cook squid in another batter, for example, milk. To do this, mix milk with eggs and add sifted flour.

Stir, break the lumps, achieve a uniform batter consistency and fry the squid in vegetable oil.

To prepare this dish, you will need the following products:

- 1.5 kilograms of squid;
- two carrots;
- three heads of onions;
- four cloves of garlic;
- 0.5 kg of sour cream;
- vegetable oil;
- salt.

Clean and rinse squids under running water. Cut them into strips.

Cut the onion into half rings, carrots into strips.

Pour vegetable oil into a deep frying pan and heat. Put onions and carrots in it, fry for 10 minutes. Add thinly sliced ​​garlic.

When the vegetables are fried, add the squid and fry for another three minutes. Salt and pepper.

Pour sour cream, stir, and cook for five minutes under a closed lid.

Fried calamari with garlic and bacon

To cook squid with garlic and bacon, you need products:

- 800g squid;
- 100g bacon;
- 6 cloves of garlic;
- salt pepper;
- parsley.

Cut the bacon into thin slices. Chop the garlic. Peeled and washed squids are cut into rings or strips.

Put a frying pan without oil on the fire and fry the bacon slices over low heat. When the bacon is browned and grease appears in the pan, remove the pieces of bacon from the pan.

Increase the heat and fry the garlic in the resulting fat, stirring constantly for about 30 seconds, then add the squid. You need to fry the squid for 3-4 minutes, then put the bacon back, stir and remove from heat.

Fried squid with potatoes

For cooking, you will need the following products:

- two squid carcasses;
- five potatoes;
- one carrot;
- one head of onion;
- 150g sour cream;
- half a lemon;
- dried basil, curry, salt;
- vegetable oil;
- green onions.

Peel and wash the potatoes and carrots. Cut the potatoes into strips, grate the carrots, peel and finely chop the onion. Preheat a frying pan, pour in vegetable oil, put in potatoes and fry over high heat for five minutes.

Reduce heat, cover skillet and cook for another seven minutes.

Add lemon juice, spices to sour cream and stir.

Peel the squids and cook for three minutes. Cool, cut into strips.

Put squid, carrots and onions in a skillet with potatoes. Add sour cream and fry for 5 minutes.

Sprinkle the finished dish with green onions and serve.

Fried squid with mushrooms

For cooking you will need:

- 1 kg of squid;
- 500g champignons;
- two heads of onions;
- salt;
- vegetable oil.

Cut the peeled squid into strips. Wash the mushrooms and cut into cubes.

Peel and chop the onion.

Preheat a frying pan, pour in vegetable oil and fry the mushrooms and squid for five minutes. Then add salt, onion and fry for another 25 minutes.

Fried squid with mushrooms can be served as a hot or cold snack.

Fried squid with vegetables

For cooking you need products:

- 500g squid;
- two carrots;
- two tomatoes;
- one head of onion;
- two tablespoons of vegetable oil;
- parsley;
- salt pepper;
- one tablespoon of soy sauce.

Peeled squids are cut into strips. Onions and carrots are peeled, carrots are cut into strips, onions are cut in half rings.

Tomatoes are poured over with boiling water, peeled and cut into small pieces.

Vegetable oil is heated in a frying pan and onions and carrots are fried. Then put squid, tomatoes, add soy sauce, salt, pepper.

Fry for five minutes, stir constantly.

Squids are laid out on a dish and decorated with parsley leaves.

You can cook cutlets from squid meat, very tender and aromatic. They can be pan-fried or steamed.

Wash and peel half a kilo of squid. Soak two slices of white bread in milk.

Hard boil one egg. Peel two small onions and a couple of garlic cloves.

Pass the squid through the fine grate of the meat grinder. Then skip the resulting minced meat again along with soaked bread, onions, egg and garlic.

Add salt, pepper and a little ground rosemary to the minced meat. Stir and whisk.

Blind small cutlets, roll in breadcrumbs mixed with sesame seeds. Fry the cutlets in vegetable oil.

Serve with creamy sauce and vegetable salad.

Stuffed squids look very impressive and will become a decoration of your table.

How to cook stuffed squid

Squid stuffed with mushrooms

The following products are required for cooking:

- 200g squid;
- 40g of rice;
- 50g champignons;
- parsley.

To make the sauce:

- 70g cream;
- 7g of hard cheese;
- 7g flour;
- 7g of fat;
- citric acid, salt.

Preheat a frying pan and melt the fat in it, fry the flour in it until golden brown, pour in the milk, stir and bring to a boil. Add the grated cheese to the sauce and stir, then pour in the cream and a solution of citric acid in water.

Boil pre-peeled squid in salted water, drain the water.

Mushrooms and onions and sauté in fat. Boil rice, mix with mushrooms and onions. Add finely chopped parsley, salt, seasonings to the minced meat.

Stuff the squid carcasses with minced meat, put on a baking sheet, cover with sauce and bake for 10-15 minutes.

Squid stuffed with vegetables

To cook stuffed squid you need:

- 200g squid;
- 200g fish broth;
- one large tomato;
- one egg;
- 50g sour cream;
- 100g cream;
- a clove of garlic;
- dill greens;
- flour.

To cook the minced meat, you need to dice the courgettes, tomatoes, chop the garlic. Simmer vegetables in vegetable oil.

Boil the egg, cut and add to the cooked minced meat.

Boil the peeled squid in fish broth, remove and remove excess liquid. Stuff the squid carcasses, roll them in flour and fry in vegetable oil on both sides.

Fried stuffed squid carcasses are placed in the sauce, sprinkled with dill and stewed for 2 minutes.

We told you how to cook squid, and we want to draw your attention to the fact that the calorie content of squid is 75-100 kcal per 100 g of product weight. Also, 100g contains 20g of protein and only 2g of fat and the same amount of carbohydrates. Such an extraordinary composition of the product makes it very attractive for those wishing to lose weight and followers of a healthy diet.

Include this dietary product in your diet more often, especially since many tasty and healthy dishes can be prepared from it.

HOW IT IS CORRECT TO BOOK SQUID.

HOW IT IS CORRECT TO BOOK SQUID

How to properly boil squid for salad? First of all, throw out all those stupid books that teach you how to cook squid for 3-5 minutes or more. Such advisers should be brought to justice for false information or intentional sabotage.

I am sure that most squid lovers have tried them, prepared in these savage ways.

Boil water in a separate saucepan. Add salt, bay leaf, peppercorns to the water. Dip the squid into boiling water one at a time.

Drop one first. Count to ten quickly and remove the squid with a slotted spoon.

Wait for the water to boil again and lower the next squid.

There is one more feature. Squid protein has such a structure that if you cook it for more than two minutes, it hardens. If it softens again for more than 30 minutes.

But with prolonged cooking, the mass is reduced by more than half. Whereas the squids cooked in my way lose very little in weight.

Very easy to prepare and delicious LONG salad.

For those who save time and fast.

One of those salads that can be prepared in advance. Having brewed for a day or two, they only gain in taste.

1.5 kilograms of squid

2 large carrots

2 large onions

8 tablespoons vegetable oil

1 tablespoon granulated sugar

1 tablespoon sesame seeds

1 tablespoon coarse paprika

2 tablespoons 9% vinegar

6 cloves of garlic

Put the frozen squid in a bowl. Pour boiling water over. Almost the entire film will curdle under the influence of boiling water.

Remove the remaining film, viscera and chord (transparent spine) under running water.

Boil the squid. Boil water in a separate saucepan. Add salt, bay leaf, peppercorns to the water. Dip the squid into boiling water one at a time. Drop one first.

Then rinse well again with cold water.

Cut the cooled squid into thin strips.

Cut the onion into half rings and fry with 4 tablespoons of vegetable oil and one tablespoon of sesame seeds.

You need to fry for 4-6 minutes, stirring constantly, so that the onion does not burn.

Cut the carrots into thin strips. Fry the carrots in a separate skillet with the sugar and paprika.

Fry the carrots in the same way as the onions for 4-6 minutes, stirring continuously.

Put squid strips, cooked carrots and sautéed onions in a bowl, along with the oil in which they were fried. Add vinegar, a teaspoon of salt, and minced garlic.

Stir well and refrigerate.

Stir the salad again before serving.

I bring to your attention a spicy snack from Chinese cuisine. Prepares quickly, sweeps off the table even faster! Children don't mind either.

Squid (carcasses) - 1 kg

Onion one large onion

Garlic - 4 cloves

Soy sauce 4 tbsp l.

Sugar 1 tbsp. l

Vinegar (rice, if not then 6%) - 1 tbsp. + some water

Vegetable oil (odorless sesame or sunflower oil)

Red and black pepper are here to taste, you know

I clean the squid carcasses quickly and easily put them in a colander, scald them with boiling water properly and then they are easily cleaned without losing their whiteness. Of course, we also take out the insides. Cut into strips (but not thin).

Cut the onion into half rings (not thinly!), Send it to a frying pan with hot oil and fry until golden brown. Add sugar, as soon as melted, pour in vinegar and water, add soy sauce, mix the pepper.

Now add our squid, fry everything together for about 2 minutes more, squeeze out the garlic at the end and remove from heat.

We put it in a salad bowl and wait until it cools down

Sometimes, however, we do not wait!

SQUID SALAD WITH CHEESE AND NUTS

Today we are preparing a very simple squid salad with cheese. A few toasted walnuts and sesame seeds will add a festive touch to it.

I read that squid cannot be digested. Different sources indicate different cooking times from 3 to 10 minutes (.).

I believed the printed word, first cooked for 10 minutes, rubber squids, cooked the next batch for 5 minutes the same, cooked for three minutes without a fountain

So I left this venture. And, being on a visit, I never treated myself to dishes with squid. Many years have passed since then, and once, with a friend, I tried Neptune salad, not suspecting that it contains squid.

I really liked the salad, and the look and taste of the squid just surprised. A friend told how she prepares and boils squid.

Everything turned out to be not simple, but very simple. Now I remember with a smile my squid suffering. Perhaps my experience will be useful to someone else.

Squids are on sale both peeled (white and shiny) and unpeeled. not very appetizing appearance and brown color. The difference in price between them is insignificant and amounts to approximately $ 0.2-0.4.

• The first secret delicious squid is simple cooking time is calculated not in minutes, but in seconds. And these seconds should be no more than 20-30. A friend quickly counts to thirty and removes the pot of squid from the heat.
• Second secret after cooling the squid in cold water, she cuts them into thin strips and sends them for an hour to a marinade of soy sauce, lemon juice, black pepper, vegetable oil and a chive of garlic crushed with a knife (not chopped).

Properly cooked squid is very tender and tasty.

After that, the squid can be used in any salad. I must say that after the marinade, the squids are very tasty on their own.

But today, we will still make a squid salad with cheese.

There were nuts and sesame seeds in the muffin tins, but by the time they were photographed, they went to fry in a pan.

• Squids 4-5 pcs (small size)
• Green onion 1 small bunch
• Hard cheese 150 g
• Mayonnaise 2-3 tbsp spoons
• Nuts 1 tbsp spoon
• Sesame seeds 1-2 tsp

Marinade for squid:

• Soy sauce 1 tbsp
• Lemon ½ pc. (or 2 tablespoons of balsamic vinegar)
• Vegetable oil 1 st. spoon
• Garlic -1 clove
• Ground black pepper to taste

Squid salad with cheese is very easy to prepare. First, boil the squid according to the method described above, cut them into strips and marinate for 1 hour.

Then mix with grated cheese, finely chopped onions, nuts and mayonnaise.

Sprinkle the prepared salad with toasted sesame seeds.

Bon appetit, I hope you enjoyed this simple and delicious salad.

How to cook squid properly

How to properly boil squid for salad? First of all, throw out all those stupid books that teach you how to cook squid for 3-5 minutes or more.

Such advisers should be brought to justice for false information or intentional sabotage. I am sure that most squid lovers have tried them, prepared in these savage ways.

Take squid, peeled and thawed.

Boil water in a separate saucepan. Add salt, bay leaf, peppercorns to the water.

Dip the squid into boiling water one at a time. Drop one first.

Count to ten quickly and remove the squid with a slotted spoon. Wait for the water to boil again and lower the next squid.

Some of my friends do not cook squid for salad at all. They just pour the already peeled squid with boiling water again, then drain the water and sprinkle the half-raw carcasses with vinegar.

For those who have doubts, I have conducted a small experiment. I took two identical squid and cooked them differently.

This is a squid cooked in my way:

And this is a squid that has been simmering for exactly three minutes:

Is there a difference? Now imagine what would happen if you boil it longer?

A small and wrinkled piece of rubber.

There is one more feature. Squid protein has such a structure that if you cook it for more than two minutes, it hardens.

If more than 30 minutes, it softens again. But with prolonged cooking, the mass is reduced by more than half.

Whereas the squids cooked in my way lose very little in weight.

Yeah, and get drunk raw squid!

It turned out very quickly and delicious. The squids themselves are amazingly tender, now I will always do this.

What about anisacidosis? Squids often get sick with them.

Larvae grow in our gastrointestinal tract and cause very serious conditions up to the perforation of the wall of the stomach and intestines. For them to die, it takes 10 minutes to cook the squid, or freeze the month in the freezer.

Your prescription is life-threatening, however. Okay, what if the child eats it?

Hello! And you know, the very first time I cooked squid and, out of ignorance, cooked them in the skin (in a film) cooked for 10 minutes and insisted for another 5 minutes.

Then she threw it in a colander and cleaned it easily. And they were super tender and delicious. Then I read what was wrong and cooked them in drinking water and kept them and turned out to be not tasty.

Maybe overexposed wondering why it happened. thanks

I cooked it according to the specified recipe, I eat it and think, here they are raw, they are straight, they are raw, they crunch up to the comments. , nevertheless, it should be boiled for 2-3 minutes.

I cooked for 2, 3, and 4 minutes, all the same rubber. I began to cook in soups, with porridge, that is, about 20-25 minutes. squids are tender and edible

Arkady yes a gourmet)) and did not make cake with them?

This is a treatment for those who love meat with blood.

Yvshmmlala trawling at the dacha, you can liorenburg watermelon either a b y

I liked the salad with such squid. There is aroma and taste.

And as I used to cook for a long time, there was some kind of stolovskiy taste.

The result is disgusting squid, raw. I had to digest.

I do not advise you to do this. I throw the peeled squids into boiling salted water and cook for 5 minutes.

5 minutes and most of it

My method is similar, but safer. Peeled, thawed squids in prepared water (whoever likes it) BOILING the squid, wait for the water to depend on the squid for the second time and take it out.

They rolled and the tenderness remained. Bon Appetit everyone.

I pour it over with boiling water, peel it off and immediately into the pan, cook it right in the pan for 2-3 minutes, drain the water, add butter and onion and fry it over high heat until the squid is fired (be careful! Shoot!) Everything is ready!

Squids in this way are really terrible. Raw and unpalatable. Still, one should not throw away books, but not read such advice.

Don't forget Valerian. Before that, I advise you to eat a little salmon salmon of your own preparation)))

I didn’t understand anything, I’ll cook and try)))

Eepti .. cooked, now I'm afraid to eat

And who should you listen to? This is how it will go to the New Year's table

Complete nonsense. For 10 seconds of such cooking, the squid remain absolutely raw and not boiled for a single gram, then you have to cook it. I do not advise you to follow this recipe. 2 minutes in boiling water is the very thing.

And you yourself were guided by what instead of stupid books, except for your greed? Quality and safety are more important to me.

It is this that is the criterion when choosing a cooking method, and not the volume at the outlet. And if the squid is not enough for me, I will take more of them, and will not collect sour cream for g.
Mushrooms, for example, are also quite fried in a frying pan, but this is not a reason to eat them raw, right?
I cooked squid today. Despite the skepticism, I decided to check your recipe.

The squid turned out to be clearly raw and crunched characteristically on the teeth. Plus the taste of raw seafood.

No pleasure.

3 minutes is a pity for normally boiled squid meat?

It looks not noticeable, you have to taste it

From this method, INI are raw and bitterly, as they say, Avaricious pays twice. Do not skimp and take more squid and cook fine

I boiled the squid for a count of 20. Then I cut them into very thin rings. Fried 2 finely chopped onions in ghee, seasoning them with ground red and allspice; added 3 chopped boiled eggs, fried for another 2 minutes. onions with eggs.

I was kind of crazy about everything and did not understand a damn thing.

Goovte the way you want - the taste and color, there are no comrades! Well, in general, it is better digested and edible than with worms!

Peel the squid, put the whole lemon and squid carcasses in boiling water. from the moment of boiling, boil for 4 minutes, but no more. this is the time when the squids are still soft, then immediately remove them on a plate and cover until they cool down (so as not to wind up)

People, can you count to ten too quickly?
Everything is fine, nothing crunches ..

maybe you just thought too long.)) 4 minutes is what you need.

read and grunted. people eat chicken!

I want sex. Girls, help out.

From the far east one person advised.
It is necessary to throw the thawed squid carcass into cold water, put it on the stove, bring it to a boil, wait two or three minutes, remove from heat, let it cool to room temperature without removing it from the water. The rubber problem has been resolved.

For the first time I was going to cook squid and now I don't even know which way to choose

Just cooked the squid. Cooked for exactly 3 minutes. Excellent taste, I advise everyone.
I came to this mode by experimenting after reading above. Go for it!

Bullshit raw colmar, nonsense turned out!

cooked squid for exactly 3 minutes class!

The Russian ruble is more fun

So that there are no worms, you need to wash your hands more often with soap and water. Regarding the preparation of squid, you need to rely on the experience of the locals, where it is caught and eaten every day.

Thailand is eaten mainly glil (with this method, the squid is also not fried), Japan is raw Something I have not seen the suffering of these peoples with massive worms.)) Cook the squid and spoil the product Personally, I just pour boiling water and wait a minute. Alive and healthy, which is what I wish for everyone

Mass worm disease in the Japanese is so commonplace that they simply do not bother with it. however, fact is fact. he is very common with them

It turned out very, very shitty. raw squid with bitterness. Now I am carving them in a frying pan until they become softer. before, when I didn’t read advice on the internet, squids were tastier

what recipe to choose, probably cook3min

Odle do r o l trick

How to cook squid for salad simple recipes

The question of how to cook squid for salad worries many housewives. After all, you really want the dish to be tender, refined and healthy.

Squid meat, like many other inhabitants of the oceans, is rich in iron, phosphorus, copper and iodine. But in order for all these trace elements to be in the finished product, you first need to choose the right product.

What to look for when buying

Squids are sold in two types - canned and frozen. If it is assumed that boiled clams are needed for the salad, then you need to purchase frozen ones.

But do not be lazy and carefully consider your future purchase. After all, those squids that have been re-frozen will have a bitter taste, and they will creep when cooking.

Choose carcasses that separate easily from each other. The ones that stuck together and represent one ice ball were stored in violation of the temperature regime.

The top layer of the clam - the film - can have all shades of gray and purple, but the meat should only be white.

Preparation for cooking

When the necessary products are purchased and delivered, we proceed to processing them. Before you know how much to cook squid, you need to do the following with carcasses:

There are two processing methods. Since the end result (that is, the taste of the dish) will not change much from this, we choose the algorithm that is more convenient for you.

Method number 1

Put the frozen squid in a deep bowl and pour boiling water over it. Almost immediately, the entire skin will “peel off” and curl up and move away from the meat of the carcass.

Literally in a minute, we throw the clams into a colander and remove the remnants of the film under running cold water.

After complete defrosting (for this, it is better to fill them with water and wait), the carcasses must be freed from the insides - gently remove the transparent chord and the rest of the contents with our fingers. Rinse thoroughly.

Method number 2

Frozen squid can be left outdoors or placed in slightly salted water. After complete defrosting, lay the carcass on a cutting board, press down with one hand, and with the other, picking up the film with a neat fingernail, remove it.

Also, squid needs to clean the "wings". For convenience, we cut them off and remove the film using the same method.

Then we free the carcass from the insides, rinse it with running water outside and inside.

Sometimes you can find such recommendations: before you subject the mollusks to heat treatment, they need to be cut and beaten so that the meat is not tough. But this tip is more appropriate if you plan to fry the ingredients.

When cooked correctly, the squid is very tender.

Cooking squid

After the product is completely ready, it must be cooked. And in this case, the more important question is not how to cook, but how much to cook squid for salad.

After all, the shellfish, which is in boiling water for more than 3 5 minutes, turns into a piece of rubber, absolutely unusable.

On the other hand, if you keep it in this state for about 30 minutes, it will again become soft, but it will significantly lose weight. There are several options for finding out how much and how to cook squid:

1. Pour a liter of water into a saucepan and bring to a boil. Add a little (pinch) salt, a couple of bay leaves, a few black peppercorns. Dip the clam into the boiling brine, cover with a lid and remove from heat. The cooling water will prevent the meat from becoming tough. After 7-10 minutes, draw out the finished carcass.
2. We prepare the brine, as in the first case, place the squid in boiling water for ten seconds. Then we take out the carcass with a slotted spoon, let the water boil again and do the same operation with the next "candidate".
3. We lower the squid in the same boiling brine for five seconds, take it out, wait for the liquid to boil, and place the carcass for another five seconds.
4. This method is somewhat different from the previous ones. For one kilogram of raw squid, you need to take two liters of water. Add some salt to the liquid and bring to a boil. Then we place the carcasses. After boiling, keep the pan on fire for another half a minute and remove. After five minutes, ready-made shellfish can be removed.

In all options, you can use various spices (parsley, dill, cloves and others) or do without them altogether. It all depends on how the finished squid will be served.

To create some salads, boiling squid is not at all necessary. In this case, carcasses are poured over with boiling water, cut and sprinkled with vinegar.

In order not to be mistaken and to understand exactly the cooking process, you can watch the instructions (video) set out in the video How and how much to cook squid for salad.

Squid salad

Boiled squid can be a main course. At the same time, they are served with any of the white sauces, finely chopped beforehand.

Also, these seafood is used for making soups, stewing and frying. But most often they are used as an ingredient in salads.

Mediterranean salad

To prepare Mediterranean salad, take half a bunch of lettuce leaves, chop (not too finely) and put in a deep salad bowl. Sprinkle with a little lemon juice and mix thoroughly.

Cut feta cheese (150 g) into cubes, and cooked boiled squid into strips. Free the green grapes (100 g) from the seeds and cut each in half.

Put all the prepared ingredients in a salad bowl, season with olive oil and mix gently.

Preparing a delicacy like squid is quite simple. All you need to do is follow some simple instructions, and this gourmet seafood, which tastes like lobster, will undoubtedly decorate your table.

Watch the video below.

How to cook squid for salad

Squid meat is a storehouse of useful and nutritious substances. Squid contains a huge amount of polyunsaturated fats, vitamins necessary for the body and a high percentage of protein. Meat is rich in iodine, phosphorus, calcium, potassium, iron and does not contain cholesterol.

With the regular use of squid in food, cholesterol decreases, blood pressure returns to normal, and the digestive system normalizes. Due to its high protein content and lack of fat, squid meat is low in calories and dietary, and is recommended for people who follow a balanced and proper diet.

How to cook squid for salad

Squid meat is widely used in cooking. Perfect for hot and cold appetizers, as well as a stand-alone dish, seasoned with lemon juice.

There are a variety of salad recipes using squid. It goes wonderfully with vegetables, rice and eggs.

It is important to know how to properly cook squid for salad. Properly cooked squid are soft, delicate in taste and easily digestible. You should know a few features and rules when cooking:

• To get it right boil squid for salad it is necessary first of all to clean it from the skin and transparent film. To do this, pour boiling water over the carcasses, remove the curled film and remove the inner chitinous plate. Then rinse the squid thoroughly with water inside and out. You can not pour boiling water over the squid, but simply pry the skin with a knife and pull it off.

• Put a saucepan with cold water on a low heat, add dry spices (parsley, dried basil, bay leaf, black peppercorns), herbs, salt a little and wait for the water to boil.
• Throw the squid into boiling water with spices and cook for no more than 2 minutes. An important condition is not to digest the squid. When cooked for a long time, the squid meat becomes rubbery and tough. But given that squid contains a huge amount of protein, after 30 minutes of cooking, the squid meat will again become soft, but, as a rule, it will halve in size.
• After the squid meat is ready, you need to let it cool and cut into rings, strips or pieces for future salad. Boil squid for salad Is a quick and easy process. Boiled squid is very juicy and soft and usually makes up the bulk of the salad.

Due to its benefits, low calorie content and content of nutrients, squid dishes can be included in the daily menu.

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Boiled squid meat is often used by housewives for preparing sea salad or fried with various types of side dishes. Well, if you know how much to cook squid and how to do it according to all the rules, the finished product can be used as an independent delicacy.

Before serving, it will be enough to salt it, cut into rings and sprinkle with lemon juice. First, you need to spend a little time choosing a quality product, if necessary, clean the blanks. Then you can start cooking them by choosing one of the many methods.

How to choose quality squid?

Regardless of whether squid is purchased for a salad or a more complex dish, the selection process must be taken seriously. You should at least remember the following points:

1. The component is best purchased unpeeled, with a skin. It is best to use whole chilled or frozen carcasses.
2. You need to make sure that the sea animal meat has been frozen only once. This is indicated by its integrity and aesthetic appearance. If carcasses are broken or stuck together, this indicates re-freezing. Even if you boil such products according to all the rules, they will taste bitter and fall apart during processing.
3. Squid meat can only be white, but any color of the skin is acceptable. If the color of the pulp has changed as a result of heat treatment, it is better to get rid of it.

It is better to refuse to purchase squid meat molded in the form of cubes. Such blanks are of poor quality. After boiling, they taste very bitter and acquire an unpleasant loose texture.

How to properly boil squid for salad?

To figure out how to cook squid properly, you need to pay special attention to two things. The first is the processing time of the component, which will allow the product to be brought to an edible state, but at the same time it will not cause protein folding and the transformation of delicate pulp into rubber. The second is the correct use of additional components and a special approach to organizing the process. The delicacy that will be used as a component of the salad must be peeled and processed as follows:

• For 1 kg of fresh component, we take 2 liters of water and 2 tablespoons of salt. In addition, you should take 3 tablespoons of sugar, 2 tablespoons of apple cider vinegar, a few peas of black pepper and a couple of laurel leaves. These ingredients are taken so that the squid at the exit is not tasteless and bland.

Tip: If you digest the squid, they will shrink in size and take on a rubbery consistency. In order to somehow improve the situation, you need to continue boiling the components. Processing for 20 minutes total time will allow the meat to return to tenderness. True, the size will not be restored.

• We put all additional components in water, which we bring to a boil. Reduce heat to low and spread fresh squid whole or chopped into large pieces.
• The workpieces are boiled for no more than 1.5 minutes, and you do not need to wait for them to boil again. If the carcasses are small, 1 minute is enough.
• Now the food must be removed from the water, put in a colander and cooled to room temperature. Some housewives simply remove the pan from the heat, but this is not enough. The workpieces will continue to cook, making them rubbery.

When boiling squid, do not rely on your intuition. It is necessary to clearly mark the time, or even better - set an alarm or start a timer. Just a few seconds of delay can damage the product.

Features of boiling frozen squid

In modern stores, squid is most often sold frozen. To get an ideal component for a salad or main dish from such a product, you need to do the following:

• It will take quite a long time to properly defrost the sea reptile. At least 4-5 hours before cooking, the semi-finished product should be put in the refrigerator, away from the freezer. It is strictly forbidden to try to speed up the process of bringing the product to the desired state by using a microwave oven, hair dryer, container with water.
• There is no need to wait until the carcasses are completely thawed. If they are still thick, it will be easier to clean them. Cleaning is carried out in the direction from the tentacles to the head of the individual. To do this, it is enough to pick up the skin and pull. After that, films, chitinous plates, and viscera are removed.
• Cut the resulting mass into rings, small pieces or strips. During operation, the meat should completely defrost. We boil it in the same way as a fresh product.
• If, during the cooking process, dense lumps appear on the surface of the meat, this indicates poor cleaning. The situation can be corrected only by cutting off problem areas, so the preliminary stage must be carried out carefully.

If boiled squids are not planned to be used immediately, then they can be kept in the same broth in which they were boiled. True, first, both the workpieces and the liquid must be cooled to room temperature.

How should you cook squid rings?

If there were no whole carcasses on sale and you had to purchase rings that were subjected to industrial cutting and freezing, you need to use a special approach. It is slightly different in how to cook frozen squid if they are whole.

• Boil water with spices or broth in a saucepan. Immerse the frozen rings in the liquid. If you defrost them beforehand, the texture of the product will turn out to be very loose and unappetizing.

Tip: If squids have been stored for some time with fish or other strong-smelling foods, due to which they acquired an unpleasant odor, you do not need to throw away the delicacy. It is enough to boil it in water with the addition of fresh herbs or sprinkle the ready-made component with lemon juice.

• Immediately after this, the pan must be removed from the heat, without waiting for the water to boil. Cover the container with a lid and keep it at room temperature for 10 minutes.

After a specified time, squids intended for salad or other dishes can be taken out with a slotted spoon and used for their intended purpose.

Unusual options for boiling squid

Squids can be cooked not only in the traditional way, using a pot of water for this. There are many of the same simple approaches that allow you to get an equally tasty and slightly unusual product.

• In the microwave in broth. Pour water with spices or ready-made broth into a bowl suitable for use in a microwave oven. Bring the liquid to a boil in 1-2 minutes. We spread pieces or whole carcasses of fresh (thawed) squids, send them for processing. It is enough to hold the workpieces for 1.5 minutes at maximum power, and they will be ready.
• In the microwave in its own juice. Put thawed or fresh pieces of squid in a bowl, pour a teaspoon of lemon juice and a tablespoon of vegetable oil. Stir the mass and send it to the oven. We cook for no more than a minute at maximum power. We insist the product for another 5 minutes in the turned off microwave.
• In a slow cooker. We put pieces of squid in the bowl of the device, fill with water. Add salt, pepper, herbs, spices to taste and close the lid. We set the "Cooking" mode, set the timer to 3 minutes. After turning off the device, wait another 5 minutes before opening the lid. If the squid is initially filled with boiling water, open the lid immediately after the end of processing.
• In a double boiler. We spread pieces of carcass or rings in a steamer tray, salt and pepper. If desired, you can put herbs or spices directly into the tray. We start the device for 10 minutes, if it is not very powerful or it takes a lot of time to form steam, set the timer for 12 minutes. This method is the most gentle, in this case it is almost impossible to digest the workpieces.

Contrary to popular belief, not only the carcass is edible in squid. In general, only the head, cartilaginous part (gladius) and intestines are subject to removal. Fins can be eaten, they are denser and fleshy than the carcass itself. The tentacles that throw away almost everything are the source of the most tender meat. They only need to be thoroughly cleaned and can be used in the same way as the rest of the parts. The main thing is not to forget to remove the suction cups.

Eleanor Balakireva Pro (916) 5 years ago

Peeling the squid is not a problem. you have already been advised. how to do it. but the big problem is to cook them. Cut the peeled squid into strips and fry in butter for no more than 5 minutes.

Otherwise, they will become very hard. Bon Appetit!

Olga Dubova Guru (2679) 5 years ago

boil, take off, cool and clean, it is very easy to clean.

Alla Avramova The Thinker (6595) 5 years ago

In order to quickly and without hassle peel the squid, put the (frozen!) Squid in a bowl and fill it with boiling water. Almost all of the skin-film instantly curls up, and the rest is removed very easily.

To do this, immediately drain the boiling water, and peel the squid under running water, separating the remnants of the film by hand.

Inside the squid, remove the entrails and chord (this is something like a flexible transparent spine). Rinse well.

Peeled squid can be boiled, fried and grilled. Can be pickled and even dried. You can grind squid meat in a meat grinder and cook cutlets.

You can put it in the freezer, store it for more than a month, and cook it at the right time.

Cap Enlightened (46526) 5 years ago

I clean like this. I turn on hot water in a saucepan and throw squids there. they clean themselves under the pressure of the jet. then if there are 2 bones there, then I take them out. and everything is cleaned up.

Aleksandr Enlightened (22152) 5 years ago

Defrost. Dip in acidified water. Peel the film of the squid carcasses.

Cut into strips. Dip in salted boiling water.

Cook for 1.5 minutes. No more.

Ready.
Second option. Scald the thawed squid carcasses. Peel off the film.

Slice. Place in a deep bowl. Scald with boiling water.

Hold for 1 min. Drain and pour boiling water over again.

Repeat the procedure three times. All is ready.
Season the cooked squid with mayonnaise. Better spicy.

All is ready.

Descended from the moon! Sage (10373) 5 years ago

What are you, economic, I am surprised at YOU!))

Aleksandr The Enlightened One (22152) Sometimes it strikes me to stand at the stove. But rarely.

Usually at the request of the son. And thank you for your kind words

Blooming woman Expert (384) 5 years ago

They clean themselves easily under running hot water. and then cook.

Oksana Radchenko Thinker (7827) 5 years ago

the remains of the viscera and chitinous plates are removed from the carcasses. Carcasses are dipped in hot water for 3-6 minutes and the skin is removed.

Then washed, dipped in boiling salted water for 5 minutes and ready.

. Student (144) 2 months ago

in general, squids are cooked for no more than 2 minutes.

Squids are extremely useful and quite cheap, but they rarely appear on our tables. The reason is that few of us know how to cook squid so that they are tasty and not rubbery.

Read our tips, and we are sure that squid meat will settle on your table for a long time.

Preparatory work

Most often in our stores, already peeled frozen squids are sold. It is enough just to defrost such before cooking.

It is better to defrost in the air, in extreme cases, you can lower the carcasses in cold water, but in no case in hot water! Defrosting is complete when the squid meat can be safely cut.

If you bought unpeeled squid, you will have to sweat, removing the skin from the carcasses and tentacles, removing the insides and spine. This must be done, otherwise you will spoil the taste of the meat. However, remember: all kinds of "quick ways" for cleaning squid can seriously reduce taste meat (due to the use of boiling water), so it is better to peel the skin "cold way", as with beef liver.

Long, but reliable.

Now you need to boil the water. The water should be salted, and if you like a more piquant taste, you can boil the broth from various spices.

How much to cook squid

When figuring out how to cook squid correctly, most of the controversy is around the cooking time. The traditional advice of cookbooks - to cook squid meat for 3-5 minutes on low heat - does not justify itself: the meat still becomes tough.

Steaming squid or in a saucepan is not so attractive either: the cooking time is still too long. Squid protein is designed in such a way that when cooked for about 3 minutes it begins to harden and softens again after half an hour of cooking (while decreasing in weight by half).

Therefore, the fastest and most correct way to cook squid is considered this: the meat is dipped in boiling water (broth), counted to 15 and removed. Then the water is boiled again and the next carcass is lowered - and so on until the end.

Some craftsmen can answer how much to cook squid even in the microwave - 1 minute at maximum power. It is believed that such meat does not lose its juiciness either.

And some squid lovers do not boil the meat at all, but simply pour boiling water over it, and then sprinkle it with vinegar.

How to cook squid correctly?

Even a preschooler knows about the nutritional value of seafood today. And the fact that such products must be eaten at least once a week is also no secret to anyone.

One of the most popular and affordable seafood today is squid. And the presence of squid dishes, both on the daily and on the festive table, will surprise no one.

But not so long ago, few people heard about such an exotic product, it follows that not all housewives know how to cook them.

First of all, it should be noted that there are several ways to cook squid. They can be boiled, fried, stuffed, dried, eaten raw.

Today we'll talk about how to cook squid correctly.

Let's start from the very beginning. How to cook unpeeled squid?

For this, the squid must be peeled. This is the most difficult moment in the whole squid cooking process. We assume that you will not be able to buy live squid, and you will buy frozen squid in the nearest supermarket.

Therefore, first you need to defrost the squid. You should not defrost squid by immersing it in warm water; it is better to remove it from the freezer in advance and let it defrost in the open air.

The cleaning process should start with the squid skin. If the squid is well thawed, then this process will not cause you any difficulties.

The skin is removed from the squid as if with a stocking, it is enough to pry it with a fingernail or a knife and pull. After that, you clean out the insides of the squid, remove the chitinous plates. Rinse the squid carcass inside and out and it is ready to cook.

We will talk about how to cook peeled squid further.

How to cook squid fillet (carcass)?

Before boiling squid meat, you need to know that the most important task when boiling squid is to prevent overcooking. Otherwise, the meat will be very tough and resemble rubber when eating. How long does it take to cook squid?

It all depends on the cooking method you choose. We offer you several ways to choose from how to cook squid correctly.

Method 1. You need to boil water with various spices and herbs. Most often they use bay leaf, salt (required), black and allspice, white pepper, or any others to taste. In boiling water in a slotted spoon, you need to lower one squid carcass and after 10 seconds get it out.

Then take the next carcass and put it back in the same water.

Method 2 or how to cook frozen squid. You can pour all the carcasses into boiling water at once and cook after boiling for 1 minute, then remove the pan from the heat and leave the squids in water for another 3-4 minutes.

Method 3. Boil the spice water again. Dip thawed squid carcasses into boiling water. Immediately it is necessary to close the pan with a lid and remove it from the heat.

Do not open the lid for 10 minutes. After that, the squids are ready.

How to cook squid rings?

In principle, it makes no difference whether you cook the squid in whole carcasses, or pre-cut it into rings. However, we note that it is much more convenient to cook a carcass, since it will be quite difficult to remove all the rings from boiling water at the same time, and it is much easier to overcook the rings than the carcasses.

How to cook a giant squid?

How much to cook squid in a double boiler?

In a double boiler, the squid takes a little longer to cook than with conventional cooking. And if during cooking in water 10-15 seconds are enough, then you should keep the squids in a double boiler for about 5 minutes.

HOW TO COOK SQUID

Before cooking squids, they must be selected and thawed correctly.

We decided to write an article How to cook squid proceeding from the fact that we have extensive experience in catching these gastropods, both by hand in our childhood, and by industrial fishing in our youth. And how to cook squid correctly.

You yourself understand, we know not by hearsay. And on this occasion, our friends and acquaintances often ask us the question of how to cook squid?

This is how good quality squid should look like when properly thawed, cleaned of entrails and outer film.

Since you will never find freshly chilled squids in our stores, but only frozen ones, let's start with how to choose the right frozen squids.

How to cook squid video by Petr de Cril'on

In most cases, in the fish section of the store, you will find already peeled squid carcasses or tentacles. It would seem that all this simplifies the process of preparing these delicious cephalopods.

But the bottom line is that they were processed in the People's Republic of China using chemical fermentation, which has a very negative effect on their taste and nutritional qualities.

This is how the carcasses of fresh squid look after defrosting

Squids are selected by their appearance, smell, and expiration date.

The easiest way to determine the freshness of squid is by smell, they should smell like the fresh scent of the sea, a bit like the smell of crabs. And if there is no smell at all, this indicates that the squids are frozen.

You can eat them, but the taste of such squid leaves much to be desired.

We defrost the squids, as usual, move them from the freezer to the refrigerator at a temperature of + 2- + 5 degrees. For better cleaning of squid from the skin, we do not defrost them completely for about 2-2.5 hours.

How to peel squid videos by Petr de Cril'on

How to properly peel squid photo by Petr de Cril'on

If you bought squid with a tentacle head, it is not difficult to separate them. They can be pulled out along with the entrails.

And remove the remaining chitinous plates.

We remove chitinous plates and entrails from the squid carcass

If you bought a squid carcass without a head and tentacles, the squid cleaning process consists only in removing the viscera, chitinous plates and outer gray-pink skin.

In order to easily and quickly peel the squid from the skin, it must not be completely thawed. With the tip of a knife, you need to pry the skin at the base (where it used to have tentacles) and pull it towards the tail.

It should separate well.

Something like this we peel the squid carcass

If the squid is completely thawed, or the skin is poorly separated, then you need to try to gently scrape it off with a knife with a rounded tip. With such a knife, you will not break through a squid carcass.

Together with the skin, it is advisable to remove the transparent film that covers the squid carcass.
Then we rinse the squid under running cold water very carefully, trying not to leave films, since during cooking they curl up and remain in the form of pellets on the squid carcass.

This is how a peeled squid carcass should look like.

Many people advise to scald the squid carcasses in boiling water before cleaning, then, they say, the skin is very easy to clean. We strongly discourage you from doing this.

The less heat treatment the squid undergoes during cooking, the more tender its meat.

How to cook squid correctly

Before preparing any dish of squid, they must be boiled in a marinade. The following ingredients are required for the marinade:

• Plain cold water 2 liters per 1 kg of squid.
• Table salt 2 tbsp
• Granulated sugar 3 tbsp
• Apple cider vinegar 6% 1.5-2 tbsp
• Allspice peas 3-5 pcs.
• Bay leaf 1-2 small leaves.

Of course, when cooking squid, you can do without any spices, using only water and salt. But according to our recipe, squid meat acquires a spicy refined taste.

And they can be used as an independent dish.

When the marinade boils, let it boil for 5 minutes. And then put the peeled squid carcasses in the boiling marinade for 1 minute, maximum 2. Do not increase the cooking time in any way! Otherwise, you will get a hard sole instead of the most tender and fragrant squid fillet.

Cooking squid in marinade

At the same time, the water may not boil. It is already hot enough for the squid to cook.

Remove the squid pot from the heat as time passes. And leave the squid in the hot marinade until it cools completely.

How to cook a squid carcass

If you take out the squid and cool it in the air, they become tough. Even if you do not use all the cooked squid, directly in the marinade and put them in the refrigerator.

Squids boiled by our proposed method are ready for use both as an independent dish and for further use in salads and other dishes.

The carcasses can be cut into pieces of various sizes, stuffed with different fillings, fried in batter, and, of course, barbecues can be fried! And also cook:

Yet

How to cook squid?

Squid is a special type of shellfish that contains many nutrients and elements. In our country, squid belongs to the category of delicacies, since their price is quite high.

Therefore, you should know how to cook squid correctly so as not to spoil an expensive product.

Secrets of cooking squid

There are many opinions on how to cook squid fillets. For example, in our article: How to Cook Squid Properly, you will find some tips on how to do it.

In the same material, we tried to collect the most popular methods that are used by professional chefs around the world.

The most important reason for controversy is the properties of the product after cooking. If you cook the squid incorrectly, then the meat will taste like rubber.

So let's take a look at how to make squid meat soft and tender. There are several ways to do this.

Methods for cooking squid

Of course, the cooking method will depend on the initial state of the squid. If they are frozen, then they need to be thawed, leaving the unpeeled squid for a while at room temperature.

You can read more about frozen squid in the article: How to cook frozen squid. If the product is fresh, you can start cooking right away.

First of all, both frozen squid and fresh squid should be peeled off. To do this, simply pour boiling water over the carcass. Next - cooking:

• the first way is the fastest. It is practiced by Italians. They suggest not boiling the peeled squids at all, but simply pour boiling water over again and hold for one minute. Then drain the water, sprinkle the clams with vinegar or lemon juice and leave to cool;
• the second way is fast. It involves dipping squid in boiling, peppery, salted water for 10 seconds. After this time, the squid carcass should be caught and poured over with cold water;
• the third method - the long one - is calculated on the fact that you have digested your squids, and they become tough. In this case, everything can be fixed if you cook the clams for more than 30 minutes over low heat. As a result, the squid will become soft again, however, while the carcasses will be halved.

Also, the cooking time for squid is described in detail in our article: How much to cook squid.

And if you are wondering what can be done with boiled squid, how to use them for a salad or a hot dish, then you can study our article: How to cook squid. in which you will find some very mouth-watering recipes for cooking squid.

How to cook unpeeled squid. How much to cook a squid carcass?

No. 3. If you missed the moment when you need to remove the squid from the fire, or decided to play it safe, then you should cook the clam over low heat for half an hour. Ingredients potatoes with squid, potatoes - 10 pieces, how to cook potatoes with squid, onions - 1 head, put on a plate, squid - 5 pieces, boil squid according to the cooking rules, wait until the squid cools, peel off the film.

Frozen squid carcasses should be easily separated from one another and not have a lot of ice "glaze" - this is how the trade is called the layer of ice, which is covered with frozen food, in order to profit from the fact that water will drain from the food during defrosting. For this purpose, you should take a suitable sized saucepan (depending on the volume of meat you are going to cook), fill it with water and bring it to a boil. Some boil squid with this film and only then peel it.

After all, squid meat is not such a cheap product. The squid are now ready for further cooking.

Squid salad is ready. Overcooking can make it hard.

Cooking squid in a double boiler will take a little longer than boiling water. Remember this.

Squids can also be stewed, and stewed squids are considered a great addition to a vegetable mix. If you overcook the squid, the meat will taste tough and "rubbery". squids are boiled for 3 minutes. As we wrote above, the length of the common squid is no more than 0.5 m, the length of the mantle is about 20 cm, although in females it may be slightly longer.

If you cook squid according to this recipe, they will turn out to be very tender and tasty.

How much to cook squid in a double boiler? It is not right. Dip the prepared meat into salted boiling water.

Do I need to defrost? How to defrost squid carcasses?

Squid salad: Delicious recipes for squid salads. For salads, squid can be cooked either whole or cut into rings, the cooking time depends on this, since the cooking time for the rings needs to be reduced, but there is no special cooking method for the salad.

I just turn on the water until the mucus peels off them, it curls up and is removed without effort, it is collected in the sink, in the hot water of the squid until then. With this method of cooking, they will leave less useful substances from the carcasses, compared to their simple cooking.

Most of us are very fond of seafood and actively use it, ordering seafood pizza, pasta, various sauces, salads and other delicious dishes in cafes.

Method one. Add peppercorns, salt, bay leaf to taste per liter of water.

You can boil tender young corn cobs by placing them in the oven. Put the carcasses, wait for the water to boil, after 30 seconds remove the pan from the heat.

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HOW TO BOOK SQUID

Unlike most seafood that is sold in stores today, squid is the most affordable in terms of price and method of preparation. At the same time, squids are very useful, they are easily combined with different ingredients and are quickly absorbed by the body. Squid meat can be eaten separately, as well as added to salads, fried in batter or stuffed with various fillings.

The only difficulty faced by people who want to taste this delicacy is the length of time the squid is cooked. By placing special emphasis on the process of boiling squid, we will save you from possible failures with this product in the future.

Cooking squid

How to prepare squid

As a rule, in the assortment of fish departments of most stores there are peeled and frozen squid carcasses. Squids bought in this form must only be defrosted before boiling, preferably in the open air.

If you have to work with unpeeled squid. the time for their preparation will slightly increase. It is necessary to clean the carcasses and tentacles from the thin skin, as well as remove the spine and entrails so that they do not spoil the taste of the finished dish.

When removing the skin, it is preferable to use the "cold method": slowly but surely.

Boil water after adding some salt. For a richer, pungent flavor, make a spice-based broth.

How long does it take to cook squid

Traditionally cookbooks advise boiling squid from 3 to 5 minutes over low heat, but in real practice this advice does not work. Meat boiled in this way still turns out to be tough.

Steaming the squid or cooking in a saucepan also does not bring the desired result due to the high degree of heat exposure.

Based on this, the only correct way to boil squid is considered to be this one: the meat is immersed in boiled water / broth for 15 seconds and removed. The same steps are repeated with the rest of the squid carcasses, each time bringing the water or broth to a boil.

We hope that thanks to our advice, squid will become a frequent guest on your table, and you will be able to fully appreciate their delicate and juicy taste. Cook squid correctly, and bon appetit!

All rights reserved Queen-Time.Ru

Discussions

Tell me, or better, explain in an accessible way how to cook squid correctly. I've read a lot that squid is boiled for exactly three minutes, but unfortunately no one writes anywhere about exactly when these three minutes need to be measured. So, Given: defrosted peeled squid, a saucepan of water on the stove.

Or maybe dip the squid into boiling water, wait for it to boil again and only then catch three minutes? And how much water is optimal for how many squid?

Oh, I was also always interested in this question))))) I usually put them in boiling water and wait a couple of minutes))))) If you cook longer, they say that the squids will become like rubber, but I personally did not check)))) I would like to hear the opinion of a specialist in cooking squid))))))

I somehow threw frozen peeled squids into boiling water, waited three minutes, and cut them for salad. I had to eat salad with raw squid. Now I only cook thawed squid, put it in boiling water, wait for it to boil again and then promise for three minutes.

Squids are definitely not raw! but I don’t know whether it is of the * generally accepted * consistency. I will definitely try to cook it the way Natalia wrote

How to properly boil squid for salad? First of all, throw out all those stupid books that teach you how to cook squid for 3-5 minutes or more. Such advisers should be brought to justice for false information or intentional sabotage.

I am sure that most of the "non-lovers" of squid, have tried them, cooked in these savage ways.
Take squid, peeled and thawed. Boil water in a separate saucepan. Add salt, bay leaf, peppercorns to the water.

Dip the squid into boiling water one at a time. Drop one first.

Count to ten quickly and remove the squid with a slotted spoon. Wait for the water to boil again, and lower the next squid. (From Nastya's website, from the forum, that is))

Until recently, I did not know how to cook squid in principle, I did not even know approximately how to do it. now in this matter I'm almost a pro))) from personal experience I realized that using already peeled squid is a waste of money. no matter how you cook them, it will still turn out bland, rubbery and frankly tasteless. therefore we take unpeeled frozen squids. defrost, clean the skin by simple rinsing under a stream of warm water (what is cleaned, we will remove the rest later), remove the insides. in boiling salted water to taste (I also add peppercorns and lavrushka), one by one, pour the squid. the amount of water depends on the amount of squid. I always do this by eye, but from the consideration that squid in boiling water should feel free. I wait for the water to boil again (as a rule for a couple of minutes); if you remember, we put the squid in boiling water, which has not yet been completely peeled. from the boiling water, the remnants of the skin shrink and move away with ease. all. I drain the water, cool the squid. business on average for 10 minutes. squids are soft, tender.

I defrost the squid, peel it and throw it into boiling salted water. On average I cook for one and a half minutes, until the squid are uniformly milky white. Our family is very fond of squids.

In 3 minutes they will become rough, and in 10 seconds they will not cook, but simply scalded. Well, this is my opinion)))))

10 recipes with squid

E If earlier squids were a wonder for us and were considered delicacies, now, along with canned ones, you can buy frozen and even live ones, if you try very hard.
Cephalopods are among the most interesting inhabitants of the sea. They are divided into two orders: octopuses and decapods. Decapods include squid and cuttlefish.

In our country, more common squid is harvested and eaten. In many countries, other types of squid, as well as cuttlefish and octopuses, are harvested in large quantities. Already in ancient Greece and Rome, they knew how to cook dishes from cephalopods.

At that time, squid was called a winged fish. Squids are really great swimmers.

As a result of the periodic contraction of the abdominal muscles, the mantle cavity is compressed and water from it is thrown out with great force through the mantle siphon, a powerful jet of water directed backwards is formed. Thanks to this, the sato animal (on the principle of a rocket) is rapidly moving forward.

Sometimes squids jump out of the water and make long jumps in the air.

Squid meat is rich in essential amino acids, there are many extractive substances in the body tissues that promote the secretion of digestive juices. By the content of protein, vitamins B6, PP, squids surpass fish and domestic animals. Squid lipids (fats) are rich in essential polyunsaturated fats, which play an essential role in human nutrition.

In addition, squid are rich in such valuable minerals as phosphorus, iron, copper, iodine. In terms of their content, they surpass cow's milk, veal, fish (carp, bream, crucian carp, pike).

Canned squid meat in most countries is a delicacy. The squid tastes like lobster meat.

Delicious squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Br, Bia, PP and C, minerals and trace elements iodine, iron, phosphorus, manganese, calcium, as well as extractives that promote the secretion of gastric juice and give squid meat. special taste. Properly and skillfully prepared from squid dishes are appetizing, tasty and easily digestible.

And yet, in many countries, especially in far from fishing areas, squid and other cephalopods are eaten in small quantities.

When cutting squid, the entrails are removed, the head with tentacles is cut off. Thoroughly clean the abdominal cavity, remove the chitinous plates. Then the cut squids are washed in running water.

After glass of water, the squid is ready to eat. In refrigerated ships, peeled squid are pressed into briquettes and frozen. Drying of squid is not very common in our country. The squid mantle should be dried in the sun, with good air circulation.

Dried squid is sold in the form of thin strips resembling noodles, packed in plastic bags or in cardboard boxes.

Almost everything is edible in squid. In those countries where [squid] are constantly included in the diet (for example, in China and Japan), they even eat suckers and eyes, after drying them in a pan.

They are said to taste like nuts. Squids are eaten raw, dried, fried and pickled.

Squid meat contains a lot of protein, and the extractive substances that it contains give the culinary products a peculiar taste. This dietary meat is rich in trace elements, vitamins C and group B. Squid meat contains a lot of water and little fat. Marinated squid is good in salads, only you must first cut it into very small pieces.

The squid tastes like lobster meat. Delicious squid meat is very nutritious. In addition to protein and fat, it contains vitamins Bi, Br, Bia, PP and C, minerals and trace elements - iodine, iron, phosphorus, manganese, calcium, as well as extractives that promote the secretion of gastric juice and give the squid meat a peculiar taste.

Dishes correctly and skillfully prepared from squid are appetizing, tasty and easily digestible. When cutting squid, the entrails are removed, the head with tentacles is cut off. Thoroughly clean the abdominal cavity, remove the chitinous plates.

Then the cut [squid] are washed in running water. After the glass is water, the squid is ready to eat.

When preparing squid dishes, it must be borne in mind that squid meat resembles a chicken egg - the longer it is boiled or baked, the more tough, tasteless and less nutritious it becomes. Boil or fry for 3.5-5 minutes.

Squid can be boiled whole or in large fillets. Dip the squid meat in boiling water seasoned with salt. Many dishes are prepared from raw squid meat, i.e. from the fillet and head together with tentacles

A very interesting specimen is on display at the Natural History Museum of London. A 9-meter giant squid appeared here.

It is one of the largest and best preserved specimens that scientists have ever had. The exact length of the cephalopod is 8 meters 62 centimeters.

He was caught by a trawler off the coast of the Falkland Islands a few months ago. Scientists note that catching a giant squid alive is a rare success, since specimens of this species are usually found in the stomachs of sperm whales or half-rotten on the beaches.

To preserve the sea animal in its original form, the employees had to thaw the squid in several stages, otherwise the thinner tissues of the tentacles could begin to decompose. To find a suitable storage tank for the exhibit at the exhibition, scientists contacted the notorious conceptual artist Damien Hirst. His works represent the bodies of humans and animals prepared and preserved with formalin.

The artist's assistants advised the museum to contact a company that makes glass tanks for Hirst's installations.

Squid with rice and vegetables

• 2 squid carcasses
• 1/2 cup rice
• 1 small onion
• 1 clove of garlic
• 6 pitted olives
• 1/2 pod of red bell pepper
• 1/2 tbsp. tablespoons of bread crumbs
• 5 mushrooms
• 2 tbsp. chopped parsley
• ground white pepper
• 50 ml dry white wine
• vegetable oil

Cooking method: Dip the squid carcasses in boiling salted water for 2 minutes. Throw in a colander, rinse with cold water and peel.

Prepare onions, garlic, peppers and mushrooms. Chop finely and fry in vegetable oil.

Boil rice (25 minutes). 10 minutes before the end of cooking, add fried vegetables, mushrooms and chopped parsley to the rice. Salt and pepper.

Pour in white wine and simmer for another 57 minutes. Stir in finely chopped olives and crackers.

Mix the filling. Stuff the squid and fry in vegetable oil.

Shrimp sauce can be served with the dish.

Borscht with squid

• squid 0.5 kg
• beets 500 g
• white cabbage 500 g
• carrots 250 g
• parsley root 100 g
• onions 250 g
• potatoes 400 g
• tomato paste 125 g
• lard-bacon 75 g
• sour cream 100 g
• pork fat 50 g
• vinegar 3% 25 g
• garlic 25 g
• parsley

Cooking method: Rinse the squids thoroughly in cold water and boil in salted water with a low boil for 3-5 minutes. Cut the boiled squid into cubes and fry with finely chopped bacon and onions. Beets, carrots, parsley root, onions cut into strips and simmer with lard, tomato paste and vinegar until tender.

Put chopped white cabbage in boiling water, after 10-15 minutes, cut potatoes into cubes. At the end of cooking, add stewed beets and roots, squid, salt, sugar.

Season the borsch with crushed garlic, finely chopped herbs, add sour cream when serving.

Stuffed squid

• 200 g squid
• 2 pcs. Luke
• 50 g champignons
• 40 g rice
• parsley
• for the sauce:
• 7 g flour
• 7 g fat
• 30 ml milk
• 70 ml cream
• 7 g hard cheese
• citric acid

Cooking method: To prepare the sauce, melt the fat, mix with flour, lightly fry without browning, pour in the milk and boil. Grate the cheese or mince it, add to the sauce and stir. Pour in cream, salt, add citric acid dissolved in water.

Boil squids in salted water. Drain the water.

Boil rice. Chop the onion and champignons and sauté in hot fat.

Add rice and finely chopped parsley, stir and season to taste. Stuff squid carcasses with this mince.

Pour the carcasses with sauce and bake in the oven for 10-15 minutes.

Festive squids

• squid 4 carcasses
• zucchini 80 g
• carrots 70 g
• cheese 50 g and 65 g - for the sauce
• garlic 35 g
• cream 50 g
• sour cream 50 g
• peeled shrimp 200 g

Cooking method: Wash and peel raw squid carcasses. Cut the zucchini and carrots into strips, finely chop the garlic. Mix everything thoroughly, add peeled shrimp, grated cheese.

Stuff the squid carcasses with the resulting filling. When the squids are stuffed with a separate skewer, stab the open end. Before baking, pour the stuffed squid carcasses with the sauce.

Bake in the oven at 160 degrees for no more than 10 minutes. Sauce preparation: mix cream with sour cream and add grated cheese. In order for the squid not to be tough, it must not be overexposed in the oven.

It is necessary to bake squid carcasses with excess moisture.

• 250 g squid
• 2 tbsp. l. finely chopped fresh cucumbers
• 1 onion
• 2 cloves of garlic
• 1 tbsp. l. corn starch
• 1 tbsp. l. cognac
• 1/4 cup chicken stock
• 2 tbsp. l. vegetable oil
• salt, herbs to taste

Cooking method: Soak the squid in water for 1 hour, rinse, remove the chord and remove the skin. Cut into slices 4 cm long and 2 cm wide. Dip in boiling water for 30 seconds.

Fry the squid in hot oil for 1 minute. Add chopped onion, chopped garlic, chopped cucumber, cognac, starch diluted with a little water, broth and salt. Stir well and simmer until the sauce thickens.

When serving, arrange with herbs.

Squid pockets

Ingredients:

• 4 whole squid
• 5 onions
• 250-300 g rice
• 6 eggs
• mayonnaise
• hard cheese (any)
• salt pepper
• vegetable oil

Cooking method: Boil rice, boil eggs, finely chop the onion. Peel the squid carefully without damaging their integrity.

Immerse them in boiling water for 3-5 minutes, remove them carefully and let cool. Meanwhile, fry the chopped onions in vegetable oil. Add boiled rice to it, salt and pepper to taste.

When the mass of rice and onions is well fried, put 4 boiled eggs and simmer for another 5-10 minutes. Drive 2 raw eggs into the finished mass and, finally, bring to readiness (more squid with mayonnaise and sprinkle with grated cheese, so that the layer of mayonnaise with cheese turns out to be 1-1.5 cm thick.
oven for 15 minutes.

Squid with brisket

• 4 squid carcasses
• 2 onions
• 1-2 large carrots
• 300 g brisket
• tomato puree
• butter
• bouillon
• salt pepper

Cooking method: Peel squid, onion heads, remove offal, legs and rinse thoroughly in cold water. Then finely chop the legs, onions, grate the carrots on a coarse grater, cut the brisket into cubes and, melting the butter in a frying pan, fry everything together.

Add tomato puree, salt, pepper to the almost finished mixture, mix well and simmer for a few more minutes. When the mass is ready, fill the squid carcasses with it, put them in a deep frying pan and simmer for 15 minutes in a thick and spicy broth.

Squid shashlik

• 450 g squid tentacles
• 2 tbsp. l. thinly sliced ​​hot red chili
• 2 tbsp. l. cilantro or mint greens
• 1 tbsp. l. Sahara
• 3 tbsp. l. wine vinegar
• 1 tbsp. l. olive oil
• bunch of green onions
• 1 lime

Cooking method: Combine chili peppers, cilantro or mint, sugar, vinegar, olive oil. Peel the squid, cut into 15-20 cm pieces and marinate in this sauce.

Leave it on for 1.5 hours. Place tentacles over 4 skewers. Grill for 3-4 minutes, turning the skewers constantly.

Squids should not be overcooked, otherwise they will be tough. Lightly bake the green onions on the wire rack. Heat the sauce in which the squid has been marinated.

Serve the kebab with baked green onions, halved lime and sauce.

Stuffed squid

• for minced meat:
• 2 tomatoes
• 150 g zucchini
• 1/2 onion
• 1 clove of garlic
• 1 hard boiled egg
• salt, black pepper
• for the sauce:
• 1 large tomato
• 100 g cream, 30% fat
• 50 g sour cream
• 1/2 cube of chicken stock
• ground black pepper
• 1 clove of garlic
• 1/4 bunch of dill
• for the base:
• 200 g squid
• 200 g fish broth
• vegetable oil for deep fat
• flour for breading

Cooking method: For the minced meat, dice the tomatoes, courgettes, onions and garlic and simmer in vegetable oil. Cut the egg and add to the minced meat; salt, pepper, mix.
Boil squids in broth (dip in boiling water), dry with a napkin, stuff, breaded in flour and fry on both sides in a large amount of vegetable oil. To prepare the sauce, fry the garlic in vegetable oil, add sour cream, cream, bouillon cube, ground pepper, diced tomato and keep on fire for 1 minute.

Put the fried calamari in the sauce, add the dill, garlic and simmer for 2 minutes.

Squid with garlic and cheese

• 0.5 kg squid fillet
• 150 g hard cheese
• 3 boiled eggs
• 2-3 cloves of garlic
• 1/2 cup mayonnaise
• 1 tablespoon dill, parsley, or green onions
• 1/4 lemon

Cooking method: Cut the boiled squid into strips. Grate the cheese with large holes.

Chop the eggs into cubes. Combine squid with cheese, eggs, finely chopped garlic, season with mayonnaise, lemon juice and salt.

When serving, sprinkle with finely chopped herbs.

Reviews about the article:

Ksenia 2016-04-18
I know that eating squid can catch giardia

Irina 2016-01-15
Incidentally, I also once stumbled upon a squid riddled with a ball of helminths. The squids weren't not fresh. Squids are like squids, only one ... with worms.

So it happens to them too. It took a while before I dared to buy them again.

Marina 2014-09-28
I love squid very much, I often cook frozen or already thawed squid (stockings) I scald with a whale, each separately, I let stand for 1-3 minutes, then I clean off the top layer with a knife, and inside, I cut into shreds or ribbons, half rings and carrots (coarse grater ) I sauté in vegetable oil, spread the chopped squid, carcass for 3-5 minutes on low heat, you can add a little salt, add boiled rice to the finished mass, stir. ready in a plate, you can season with soy sauce (it contains salt), mayonnaise or ketchup. The longer the squid is cooked, the harder it is. Bon Appetit.

Natalia 2014-07-14
We prepare a salad like this: chop boiled squid, crab sticks, shrimp (whole) and 5 boiled egg white (grate on a coarse grater), season with mayonnaise and sprinkle with green onions. Delicious and delicate salad!

Anatoly 2014-01-22
If earlier squids were a wonder for us and were considered delicacies. surprised with such a phrase. In the USSR, you can easily buy squid, crabs and shrimps.

I still remember shrimp cost 1kg - 1rub. Parents bought very often.

Paul 2013-09-26
Linen! Where did you find the worms there? I have been catching him for thirty years and have NEVER seen anything like it.

There is simply no place for them in the body of a squid: its skin is too thin. And you can't eat the guts!

Maybe they slipped you some kind of rotten one? Squid in my opinion does not eat any carrion at all. This is not a crab or a fish.

Here he is terribly fond of anchovy. His speed when attacking a fish reaches 70 km / h. When he is chasing an anchovy, he almost jumps out on the shore in flocks.

With such speeds, he does not need carrion. This means that the chances of getting infected are small.

The wormiest fish is pollock. Here he is, in my opinion, the record holder for worms. There are also perch.

Only in a flounder did not see. But again.

Squid is NOT a FISH. Does not suffer from worms.

And about the cooking time. Everything is correct.

Three to five minutes. It's enough. Vladivostok.

Helena 2013-09-19
But I got a squid inside it had worms and I had a question: is it enough to cook 3-5m squid. so that the larvae of the worms die?

Rimma 2013-05-24
The recipes are great.

Pauline 2013-05-09
I decided to dream up, I took boiled squid, cut them into strips, cut the crab sticks into semicircles, boiled eggs, cut into cubes, finely chopped onions, grated pickles, parsley dill, salt, mayonnaise or sour cream as you like, you can just olive oil. Try to lick your fingers.

Bon Appetit.

max93 2013-03-06
it is still unclear whether to cook first and then clean the film or vice versa.?

Svetlana 2013-02-11
put the washed peeled squid into strips in a pan with hot oil and a clove of garlic, for seconds, quickly remove and cool + coarse crab sticks + pitted olives + green peas + finely chopped lemon (according to your taste and the amount of salad) + pickled onion Bon appetit. Salad I came up with. do in Crimean restaurants now)))

margot 2012-12-30
You also need to remove the film from the squid, steam it for 2-3 minutes. Cool down.

Imagine.

Nina 2012-11-02
peel the carcasses, cut on one side to become a sheet, beat off slightly, cut into 3 cm squares. add heat to medium, stirring, add 2 cloves of large garlic passed through a press, soy sauce 2-3-4 tablespoons (whoever likes it) as soon as everything is warmed up, turn off. Everything should take 5-7 minutes. (Without the onion roasting process)

alla 2012-10-14
I also cook no more than 10-15 seconds, then they are soft and tender, and not like a boiled galosh

Olga 2012-06-26
SALAD WITH SQUID. Peel and boil the squid in salted. water. Cool down.

Meanwhile, cut fresh cucumber and bell pepper into strips. Chop the eggs. Combine everything with squid, also cut into strips, and season with mayonnaise.

This salad has a fresh and harmonious taste.

Oksana 2012-04-17
The best side dish for squid is boiled rice or mashed potatoes.

Kristina 2012-04-17
please tell me which side dish is better for squid?

Maksim 2012-03-14
don't cook like a squid, you'll lick your fingers all the same!

Irina 2011-10-07
And I love squids so, I clean them raw, boil them with boiling water, then cut them into rings, fry them in sunflower oil and onions for 5 minutes, add sour cream, mayonnaise in the same proportions, carcass for 10 minutes and the dish is ready, it turns out very tasty

a fish 2010-12-27
squid salad. 1 kg of squid, 300 gr. walnuts, 0.5 kg of fried mushrooms (champignons). Sauce: 1 tablespoon of mayonnaise, 1 tablespoon of sour cream, 1 tablespoon of light mushroom-flavored cheese, 1 clove of garlic.

Boil the squids (1 min), break the nuts, fry the mushrooms, mix everything and season with the sauce. Bon Appetit!

[email protected] 2010-11-18
The recipes are so-so, rather weak. It is not necessary to cook the squid, it is enough to lower the carcasses in boiling water for 10 seconds.

Alyona 2010-08-19
Thanks for the wonderful recipes!

anya 2010-06-25
how to peel squid?

Olga 2010-01-25
delicious squid with eggs and cheese

Irina 2009-12-30
and what other recipes are there about squid?

Is it possible to cook unpeeled squid

is it possible to cook unpeeled squid

Hello chefs! If you wanted to find out whether it is possible to cook unpeeled squid, then we will provide you with everything that interests you!

In the list of recipes that you see below, you will no doubt be able to see it. However, if the method of cooking whether it is possible to cook unpeeled squid is not in this list, then use the built-in site search.

For cooking you will need:
pork (back) boneless
bay leaf 5-6 pcs
cloves 7-8 pcs
peppercorns 10 pcs
salt 1.5 tablespoons
garlic 4 heads

Recipe:
1. Wash the meat, tie it with a strong thread, put it in a saucepan and cook over low heat. After removing the foam, add bay leaves, cloves, salt and peppercorns to the water.
2. Cook over low heat until boiling, after boiling, cook for another 20 minutes. Pull out.

Products:
2/3 cup low-fat sour cream
1 1/2 cups heavy cream
1/4 cup milk
a pinch of salt
frozen cherries in their juice with sugar

For waffle cups:
1 stick (113 g) butter, softened at room temperature
2/3 cup brown sugar
4 egg whites, room temperature
1 cup flour
a pinch of salt
1 tsp vanilla extract

Recipe:
1. Whip the cream. Stir the whipped cream with sour cream, milk and a pinch of salt.

Place the cream mixture in a freezer dish, put in a mo.

This dish is called "Auf lauf". At least that's how it was introduced to me at one time.
You will need: pasta (any, you can vermicelli) 300g. trout (chilled or frozen, you can also other red fish) 200g. broccoli (fresh or frozen, you can add other vegetables to taste) 200g. cream 100g. cheese, mayonnaise, sunflower oil, spices
Boil the pasta until it is not completely cooked (it should be a little tough). Take a dish (in it everything will be baked in the oven in the future) and pour a little sunflower oil on the bottom, this is necessary so that the pasta is not on.

Let's get started:
Cakes
Mix 0.5 cups of sugar with 5-6 teaspoons of cocoa, a little vanillin (you know that if you have a lot, it will taste bitter). You mix everything, so that the cocoa does not spray and does not go into lumps.
Add 2 eggs and beat the whole thing.
Add 0.5 cans of condensed milk, a glass of sour cream, 0.5 teaspoon of soda, quenched with acid, mix everything.
Then add 1.5 cups of flour and beat.
We bake the biscuits.
Cream
Layer with sour cream, whipped with sugar, vanilla and lemon thoroughly, do not regret it (you can even dip the cakes in e.

Products:
3 cups pitted cherries
1/2 cup cherry jam (preserves)
1 / 3-1 / 2 cup cherry juice
2 tsp starch
1 1/4 cups heavy cream
1/8 tsp with a heap of cinnamon
100 g dark chocolate

Recipe:
1. For the mousse, beat 1 cup of cream until soft peaks.
2. In a small saucepan, bring the rest of the cinnamon cream to a boil. Remove from heat and immediately put all chocolate pieces in hot cream.

Leave for 1 minute, then stir so that all the chocolate is melted, during this time the chocolate will cool down, now you can enter it.

Dough:
Milk - 1 stack.
Draining. butter / margarine - 100 gr.
Sugar - 1 stack.
Egg - 1 pc.
Flour - 4.5 stack.
Salt - 1 tsp.

Cream:
1 liter of milk
250 ml cream
4 yolks
1 cup of sugar
2 tablespoons full of flour
2 bags of vanilla sugar
70 grams of butter.

Recipe:
1. Dough: 1 stack. Heat milk, add 100 gr. drain. butter or margarine, melt, stir.
2. Beat 1 glass of sugar with 1 egg. The butter / milk mixture should be slightly hotter than warm (.

Products:
If necessary, you can take only 2 times less.
1 kg. minced pork and beef (the fatter the better)
2 kg of not the largest sweet peppers
1.5 cups round (Krasnodar) rice
2 eggs
2 large onions
1 bouillon cube
2 large cloves of garlic
2 tablespoons dried dill
2 teaspoons without top Cykoria pepper spices (red pepper, mustard, horseradish root, coriander, cumin, marjoram)
a pinch of ground black pepper
1.5-2 liters of 1% kefir
300 gr. fresh tomatoes (or 2 tbsp.

Products:
1 kg. lamb pulp
1 kg. rice
1 kg. carrots
300 ml. vegetable oil
0.5 kg. Luke
3 whole heads of garlic
spices, salt

One of the main components of pilaf is rice. There are many varieties, the taste, color and cooking time of pilaf depend on the variety.

For this we use brown rice Dev-Zira, but you can do with the usual long-grain parboiled Mistral rice.

Recipe:
1. Thoroughly rinse the rice until the water becomes clear, then soak the rice in warm water and set aside.

Products:
1 pizza crust
sauce
3 slices, sliced ​​(ham or chop)
a good handful of peeled cocktail shrimp
mayonnaise
a little bit of cheese

Recipe:
1. Before preparing the pizza, the crust must be removed from the freezer for 10-15 minutes so that it is "defrosted". After taking out the cake, light the oven (let it heat up) and cook the filling.
2. For the filling: cut the meat into small strips, take out the shrimps (do not do anything with them, do not defrost in advance, do not cook as it turned out, because they are tastier than if they were previously boiled.

Light and quick breakfast in 5 minutes.

Products:
1 egg (only fresh eggs should be taken)
1 slice of bread
2 table. tablespoons of vinegar
1 tea. spoon of salt
1 liter of water
1 table. a spoonful of sunflower oil for frying croutons

For decoration: a slice of tomato or a piece of pickled cucumber, or a sprig of parsley, or a circle of sausage, or a slice of cheese, mayonnaise, etc. Or you can sprinkle it with grated cheese in the microwave for 10 seconds.

Recipe:
1. Eggs can be made in any quantity, but one at a time!
So: fry a slice of white bread on the hob.

For filling:
300g salmon fillet
1 tbsp. a spoonful of sour cream
100g soft cream cheese
1 tbsp. a spoonful of chopped dill

Bake thin pancakes. Pour salmon fillet with hot water, salt, cook for 20 minutes. Chill.

In extreme cases, you can take canned fish. Beat sour cream, cheese, dill and finely chopped salmon fillet in a mixer.

Fold the pancakes one on top of the other on a baking sheet, spreading the filling on each. Heat the cake in the oven for a few minutes.

Dovga is a pea soup with meatballs, a national Azerbaijani dish.

1 liter of katyga (curdled milk, yogurt)
1 liter of water (tastier than half a liter of chicken broth, half a liter of water)
150 g raw rice
1 raw egg
fresh herbs cilantro (keshnish), dill (suvid), leek (qavar); fresh green garlic, if any
Handful of boiled peas - chickpeas

Rinse greens, chop. Set aside the leek with chopped stalks of other herbs.

Chop the rest into another plate. Rinse the rice, put it in a saucepan (you need a larger pan.

Zirish is a barberry. Delicious pilaf!

The combination of chicken and sweet and sour barberry is delicious.

Products:
chicken 1 pc. (3-4 briskets can be used)
rice
butter
barberry 150 gr.
almonds, peeled and divided into 4 parts 150 gr.
granulated sugar 1-2 tablespoons
saffron

Recipe:
1. Boil the chicken and set aside. After the chicken has cooled down with your hands, divide it into fiber pieces.

Boil almonds for 20-30 minutes in water with the addition of a few.

Products:
potatoes 3 large or 4 medium
2 medium carrots
fresh cucumber 1/2 large
pickles 5 medium or to taste
3-5 radishes depending on size
apple 1-1.5 pieces
chicken meat 2 brisket (you can use beef in the same amount)
eggs 5 pcs.
green peas 2 cans (200 gr can)
green onions 1 bunch (5 stalks)
salt, pepper to taste
sour cream 1.

Products:
600 gr. spaghetti
800 gr. sweet tomatoes
300 gr. fillet of white fish (e.g. halibut)
zest and juice of 1 lemon
80 gr. butter
1 head of garlic
a handful of finely chopped parsley
salt
pepper

Recipe:
1. Chop the tomatoes, squeeze through a sieve to make a puree (you can skip it in a blender).
2. Melt the butter in a frying pan, fry the garlic cloves for 1 min. add the tomatoes and simmer for 10 minutes over low heat.
3. Cut the fish fillet into strips, combine with tomato puree, season with juice and zest.

4 things. boiled potatoes
200-250 gr. canned squid (instead of squid, you can use fresh boiled squid, chicken or crab sticks)
2 pcs. pickled cucumbers
3 pcs. boiled eggs
1 PC. Apple
150-200 gr. grated cheese
mayonnaise
1 clove of garlic (optional)
salt, ground pepper, corn or pomegranate grains for decoration.

Cut the cucumbers into thin strips. Grate potatoes.

Grate eggs. Drain from canned squid.

1 kg. whole piece of pork
3 tbsp. spoons of pine (walnuts, almond) nuts
2-3 cloves of garlic
a bunch of parsley (or basil)
vegetable oil, salt, pepper

1 PC. Orange
1 tbsp. spoonful of grated ginger root
1-2 tbsp. soy sauce
2 tbsp. spoons of honey

Wash the meat, dry it, rub salt and pepper on all sides. Make an incision on the side of the piece of meat, but not completely. Open the meat like a book.

Put the filling on one half, consisting of chopped nuts, herbs, che.

You will need:
400 gr. spaghetti
200 gr. peeled shrimp
3 cloves of garlic
1 small onion
0.5 tomato
0.5 lemon juice
parsley, dill, basil
salt, pepper to taste

Cooking method:
Boil spaghetti in salted water. Cut the onion into small pieces and fry in vegetable oil, add the garlic squeezed through a press, then the krevtok.

Finely chop the tomato, you can grate it, and in a frying pan to the shrimp. Add parsley, dill and basil, salt and pepper to taste.

At the end of cooking, sprinkle everything with lemon juice.

Peel the squid, boil, after boiling water, no more than 10 minutes. Filling crab meat (crab sticks can be used), cheese, mayonnaise, garlic.

Decoration thinly sliced ​​salmon fish (you can chum salmon, you can use any sea fish) put roses next to the squid. Bon Appetit!

It will also be delicious if the squid is not boiled, but simply scalded with boiling water and held in hot water for 2-3 minutes. Then stuff, sprinkle with grated cheese on top and in the oven for 3-4 minutes.

Real jam.

Kurniks were baked separately for the bride and groom, decorating in different ways. Later, human figures and simply various decorative details began to appear on it, and they began to serve it not only for weddings.

The classic chicken chicken is made from 2 types of dough: unleavened puff pastry and unleavened liquid. Then 2 cakes are cut out of the puff for the base and for the lid.

And pancakes are baked from liquid.

For puff pastry:
260g flour
200g butter
100-150g cold water
1h l. Sahara
1/4 tsp salt
1g citric acid
100g melange

We hope that the selection of recipes on the topic of whether it is possible to cook unpeeled squid is in fact exactly what you wanted to find. Come to us again!

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Mushroom puff salad with smoked chicken Ingredients Servings: 8 300 g pickled mushrooms (champignons or honey mushrooms) 1 onion 2 carrots vegetable oil for frying 3 potatoes, cooked in a jacket 1 smoked leg 3 hard-boiled eggs 100 g cheese 1/3 glass of walnuts [... ]

Squid salad dressed with oil. Squid salad with cucumbers and corn…. "Just an ensemble of flavors, not a salad! And there are fresh vegetables in it, and seafood, and even canned corn - why not the" highlight of the program "of the festive feast?" This is what I am [...]

During the self-cooking of squid meat, many face a failure - the fillet of the sea inhabitant becomes tough or acquires an unpleasant aftertaste. Therefore, before starting cooking, it would be useful to know how much to cook peeled frozen squids. By the way, today they are sold in any supermarket.

We choose only the best

If your place of residence is quite a decent distance from the ocean, then as an ingredient for various dishes, squid should be of interest to you frozen. The fact is that this product belongs to the perishable category and is delivered to remote areas only after a long freeze.

To cook delicious squid for a side dish, you can buy carcasses along with tentacles. But be prepared for the fact that you will have to clean the sea dweller yourself. It should be noted that this procedure is not very complicated.

But for a component of a summer salad, an ingredient in a soup or as a main dish, it is better to buy squid in the form of ready-made peeled carcasses. Whichever option you choose, you should first take a closer look at the appearance of the product. A good and high quality squid, even when frozen, should have a uniform color, smooth edges and whole meat.

You shouldn't buy a product in such cases:

• squid meat is gray or green;
• brown, black or blue spots of unknown origin are clearly visible on white meat;
• all squid carcasses are covered with deep cuts and cracks;
• the product in the bag is covered with a solid crust of ice, and the carcasses are glued together.

All these signs primarily indicate improper storage of goods, regular defrosting and freezing procedures, as well as violation of the shelf life of products. And do not forget, having brought your purchases home, immediately start cooking squid dishes or send seafood to the freezer.

You can also learn a lot about the quality of goods during defrosting. Take a close look at the carcasses, press on the meat with your finger - fresh squid should have an elastic and even slightly harsh shape. If the meat is spreading on the plate, it is better not to eat it.

Boil, do not digest

Regardless of the intentions and purposes of buying squid, it is supposed to completely defrost it before cooking. Place the purchased seafood in a bowl and set aside to thaw at room temperature. It is not necessary to heat, let alone boil squid meat during defrosting.

After that, even if the squids were peeled, it is advisable to scrape them thoroughly with a knife to remove small scales and remove the film. And only now can you start cooking.

For a seafood delicacy, there are only three cooking options, the choice of which determines the number of minutes spent in boiling squid.

Method number 1:

1. Place the thawed and peeled squid in a bowl.
2. Boil water in a kettle.
3. Gently pour boiling water into a bowl and hold the squid meat in it for 2 minutes, then drain the water.
4. With further frying of the squid, one treatment with boiling water will be enough.
5. But if you want to use a delicacy for a salad, repeat the procedure 2 more times.

Method number 2:

1. Boil enough water in a saucepan. Season the broth with salt and season.
2. Place a few carcasses in a saucepan, bring the liquid to a boil again, and immediately remove from heat.
3. Soak the squid meat in hot water for about 10 minutes, and then remove with a slotted spoon.

Method number 3:

1. Put the thawed squid carcasses in a saucepan, cover with water and put on fire.
2. As soon as the water boils, add the spices and immediately remove the saucepan from the heat.
3. Let the meat sit in boiling water for another 5 minutes, then place it on a plate.

If you still managed to digest the squid, and its meat began to clearly resemble rubber, do not rush to send the product to the trash can. Boil it over low heat for an hour and the fillet will become soft again.

What to cook?

Boiled squid is a universal product. Rings are prepared from them and served as a snack for beer, fillets are added to soups, fried and baked. But, probably, squid is most delicious in a salad. This light and almost weightless dish will satisfy even the most fastidious gourmets.

Composition:

• 2 squid;
• 1 red onion;
• 1 carrot;
• 1 bell pepper;
• 100 g cherry tomatoes;
• ½ avocado (optional);
• 2-3 st. l. olive oil;
• ¼ Art. l. white vinegar;
• 2 cloves of garlic;
• ½ tbsp. l. lemon juice.

Preparation:

Squid is a delicacy product, for special occasions: it is not served daily. The less the housewives have culinary experience with shellfish. Some do not know how to clean, others argue that after boiling the protein becomes just rubbery. How to cook squid correctly so as not to spoil it? How do you handle them?

Save the favor

Squid pulp is very useful, first of all, for our heart, as it contains a large amount of potassium. In addition, it is rich in magnesium, phosphorus, vitamins. There are practically no carbohydrates in this meat, and only 3% fat. Everything else is valuable protein that is easy to digest. Therefore, the main task when cooking shellfish is to preserve their usefulness and nutritional value, as well as to do everything to make the carcasses soft and tender.

Most housewives know that prolonged heat treatment can destroy many valuable substances from protein. But not everyone knows that it is the reason for the very "rubberized" squid. We are accustomed to the fact that animal proteins in one form or another must be cooked for a very long time. Therefore, "by default" we refer this rule to mollusks, which are in fact an exception.

It is generally customary for the Japanese to eat squid almost raw, they are only slightly doused with boiling water. But eating half-baked meat is alien to our traditions, so you still need to boil the carcasses, although much less than usual.

Before cooking

Carcasses are usually sold frozen, in a semi-cut condition. Therefore, before cooking, they must be defrosted and then cleaned. Carcasses should be thawed under natural conditions, without forcing events. That is, they are either placed on the lowest shelf of the refrigerator, or left in the kitchen at room temperature. No "accelerating" immersion in hot or cold water, no defrosting with a microwave: all this will significantly impair the taste and tenderness of the shellfish.

From above, they are covered with a thin film-skin, from which they must be removed, otherwise it will give the finished dish an unpleasant bitter-sour aftertaste. In addition, inside the squid has a "spine" - a chord resembling a plastic "braid", which is also removed.

How to do it? You can remove the film in the same way as peeling off, for example, tomatoes: put in a bowl, pour over with boiling water, and then immediately dip it into a bowl with as cold water as possible. From a sharp temperature drop, the skin will immediately flake off. All that remains is to pick it up and pull it off like a stocking. You need to feel the chord with your fingers and just pull.

This completes the preliminary stage - you can proceed directly to cooking. But this is in case frozen carcasses were bought already without heads and tentacles. If the carcass was bought uncut, you will also have to remove the head, entrails, and tentacles. To do this, you need to grab the head in the place where it connects to the body (behind the eyes) and pull.

Whether to add any spices to the squid cooking water is a matter of desire. If the squid is boiled for salad, usually only salt is added to taste. If you plan to stuff the shellfish or serve it under some kind of sauce, you can also add:

• Bay leaf;
• peppercorns;
• carrot;
• Dill;
• lemon juice;
• cloves;
• parsley root.

How much to cook kalimara?

Cooking squid correctly means fast. That is, exposure to high temperatures should be minimized.

There are 5 main ways to cook squid:

1. The water is brought to a boil, salted, then the shellfish are immersed in it, and they are boiled for about 40-50 seconds, after which the carcasses must be removed. You can hold them in boiling water a little longer, but no more than 2 minutes, otherwise the squid will acquire that very "rubberiness".
2. The carcasses are not boiled at all, but simply subjected to short-term heat treatment: they are placed in a saucepan (but not put on fire!), Poured with boiling water, covered with a lid and left to sweat for about 3-4 minutes.
3. With this method, shellfish are also not boiled in the literal sense of the word. They are simply doused with boiling water several times: the first - when it is done to remove the film, the second and third - after the skin has already been removed. The duration of the stay of the carcasses in boiling water is a minute each time.
4. The water is brought to a boil, salted, the squid carcasses are immersed in it in a metal sieve for literally 5-10 seconds and immediately removed. When the water boils again, the squid is lowered again for the same time. After that, they are cooled, and then they are prepared according to the chosen recipe.
5. In the same way, water is boiled, the carcasses are lowered into a saucepan, covered and immediately turned off, without removing the dishes from the burner. The clams are left in a saucepan for 3-4 minutes, after which they are taken out, allowed to cool and the main course is prepared.

If you are distracted and the clams have been simmering for more than 2 minutes, don't worry: they can still be saved. Reduce heat and simmer for another 40-50 minutes. After that, the protein will become soft again. True, the carcasses themselves will become much smaller, but you will receive as a bonus a fragrant rich broth that can be used to make seafood soup.

Alternative cooking methods

You can cook squid in other ways.

• For example, when time is running out completely, you can boil them by taking them straight from the freezer, without preliminary defrosting. To do this, you need to boil the water, add salt and spices to it to taste, dip the squid in boiling water, detect a minute and turn off the heat. After 10 minutes, you can remove the pot from the stove.
  It should be remembered that with this method, the skin will be removed almost by itself, but you still need to pull out the chord.
• Another option implies that the clams are placed in a saucepan with still cold water and put on medium heat. After the water is heated, it is salted. After boiling, the burner is turned off, and the carcasses are immediately pulled out.
• You can cook squid in the microwave. To do this, they are defrosted, cleaned, placed in a microwave oven, poured in water and cooked at maximum power for about 2 minutes. When cooked without water, they will begin to behave like eggs (explode and "shoot").
• If the household has a steamer, you can use it. After pouring water into the container and placing the carcasses in the bowl, close the steamer and turn on the timer for 7-8 minutes. During cooking, you do not need to open anything and try. This is done after the timer has turned off.
• A multicooker is also suitable for this purpose. The water in it is first brought to a boil, then the shellfish, salt, spices are put in and the required cooking time is set. This can be either 1 minute (most often), or all 40. It depends on the final purpose of cooking. Some dishes suggest that calamari must be cooked for a very long time (by the way, some peoples have similar recipes for eggs - not the usual 10 minutes, but several hours!).

It follows that a significant role in the question of how much squid is cooked in time is played by the recipe for the dish for which they are boiled. Sometimes you just need to pour boiling water over them to remove the thin top skin (for example, if further pickling is meant).

Finally, one more piece of advice: do not despair if you still overexpose the carcasses for the first time and they will thicken. As you know, experience is the son of difficult mistakes. Not making a mistake, very few people managed to understand how to do something right the first time (and even more so to cook). Cooking is very subjective. Here you need to learn to "feel" each product. And this takes time. And you can't do without stuffing cones.