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In what water to cook squid. How to cook squid properly - the most important cooking secrets

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, as a last resort, 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 of cooking 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 everyday 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 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 properly cook squid.

Method 1. You need to boil water with various spices and herbs. Most often they use bay leaves, 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 from Petr de Cril'on

In most cases, in the fish section of the store, you will find already peeled carcasses or squid 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 process of cleaning the squid 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 wash 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:

Normal 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! 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:

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, then you can start cooking immediately.

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 decide 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 rules of cooking, 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 is still 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, this is considered to be the only correct way to boil squid: 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!

Discussions

Tell me, or better, explain in an accessible way how to cook squid correctly. I have read a lot that squids are cooked for exactly three minutes, but unfortunately no one writes anywhere about exactly when these three minutes should 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 have not personally checked)))) 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 Natalya 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 water salted 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 squids in boiling water, which are not yet completely peeled. from boiling water, the remnants of the skin shrink and easily move away. all. I drain the water, cool the squids. 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 squids become a uniform milky white color. 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 is formed, directed backward. 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 contribute to 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 glass of 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 with raw squid meat, i.e. fillet and head 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, dissected 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 champignons
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 mushrooms 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 a 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, cut the tomatoes, courgettes, onions and garlic into cubes 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:

Kseniya 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 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 safely buy squid, crabs and shrimps.

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

Pavel 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 most wormy 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.

Elena 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 the eggs, cut into cubes, finely chopped the 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
toss the washed peeled squid into a pan with hot oil and a clove of garlic for a second, 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.

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

Maxim 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

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

Getting 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 stacks.
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.

As a last resort, 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
oil
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.

On one half, put the filling 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. From the puff, then 2 cakes are cut out 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!

Similar Caesar salad with shrimps Recipes Caesar salad with shrimps Ingredients: - lettuce 6-8 leaves - shrimps 250 g - Caesar sauce 2 tbsp. l. - soy sauce 4 tbsp. l. - baguette 4-5 pieces - Parmesan 80 g - olive oil 20 g - spices to taste Preparation: 1. [...]

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 tastes, 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 [...]

Properly cooked shellfish should be white with a light pink color, have tender and juicy soft meat, and whet the appetite with a subtle and clean aroma of seafood. In this case, the benefits of this seafood will be maximum, and there are many of them - vitamins, unique protein, minimum calories with high nutritional value.

How to choose and prepare squid?

The best product is freshly caught. But for those who are very far from the ocean, it is almost impossible to find this delicacy of the first freshness.

In stores and supermarkets, it is offered frozen, which is also ideal for preparing salads.

The main thing is to know how to choose a quality product. There are certain rules:

it is necessary to buy a clam only in large supermarkets... Buying them in questionable stores is undesirable. Such outlets, as a rule, do not comply with the standards for storing frozen food;
quality seafood has white meat, sometimes pink or slightly purple... The yellowness of the carcass speaks of its spoilage and poor quality;
a good frozen clam cannot be one ice heap, carcasses should be easily separated from one another... Otherwise, this suggests that the squid have been defrosting and re-freezing several times, which in the future will have a very bad effect on the taste of the product;
on shellfish there should be no thick ice coating (glaze) if any, it indicates the seller's dishonesty. By purchasing this product and defrosting it, you will get much less weight at the output than stated on the package. A person simply overpays for ordinary water;
quality seafood has quite elastic carcass and easily regains its original shape when squeezed... If the shellfish is soft or jelly-like, you won't be able to make a delicious salad from such a delicacy.

Frozen carcasses are thawed immediately before cooking.

It is best to let the squid thaw on its own.

To do this, take it out of the freezer and put it on the refrigerator shelf.

You can speed up the defrosting process by leaving the seafood to defrost at room temperature.

It so happens that the time for preparing the salad is short, and the frozen product needs to be used as soon as possible.

What to do in this situation? The main rule is not to dip frozen carcasses or rings in boiling water, otherwise there is a high risk of getting tough and tasteless meat. For quick defrosting, it will be correct to put frozen shellfish carcasses in a container with water at room temperature. This will thaw them much faster.

The product is defrosted, so you can start cleaning it. Squid must be placed in a saucepan, pour boiling water over for a few seconds. After draining the boiling water, rinse the carcasses under running cold water and remove the film from them with your hands. Be sure to check the clam inside for the presence of spinal plates. These insides look like transparent strips of plastic and need to be pulled out.

How to cook squid for salad?

Inexperienced housewives, not knowing exactly how long to cook squid for salad in time, try to keep the delicacy in the pan longer. It is a mistake to think that shellfish meat will cook better, will be tender and soft in taste. This is a special product, not meat or vegetables, long cooking, stewing, frying only worsen its taste, making it hard.

Fresh squid

After cleaning, fresh carcasses must be thoroughly rinsed again under cold water, and then put in boiling water for 2 minutes.

This time is enough for the clam meat to cook, but remains tender and juicy.

After the cooked squid has cooled, they can be sliced for salad.

Important! Water for cooking the delicacy is taken exactly in such an amount that it only slightly covers the carcasses, it is undesirable to fill the pan with water to the top!

By the way, the question of what water to cook squid for salad is also important. True gourmets believe that water should only be slightly salted, without spices and additives... And even more so without lemon juice, sauces. This will give the shellfish the maximum of its natural pure taste.

But many want to improve the taste of the product; during the cooking process, various spices are added to the pan: allspice or black peas, dried or fresh herbs. The piquant taste of seafood can be obtained by throwing the zest of an orange or lemon into the water in which the squid is boiled.

Frozen squid

If frozen carcasses have already been purchased peeled, their color is white.

Before cooking, the fillets are thawed, washed under running water and placed in a saucepan with boiling water.

They are brewed in the same way as fresh ones - no more than 2 minutes.

Unpeeled frozen squids have a pink or purple skin tone.

Before boiling such carcasses, they should be thawed using the above methods, peeled and immersed in boiling water for a couple of minutes.

You can cook squid in another method. To do this, boil water in a saucepan, put thawed or fresh peeled shellfish carcasses into another container and pour boiling water over them. Then the container with squid is covered with a lid for several minutes, the finished delicacy is taken out and cooled for further processing.

How to cook squid rings for salad

Often in stores you can buy semi-finished products in the form of rings - these are just perfect for cooking.

For a salad, it is better to take whole carcasses, but the rings can also be properly prepared and boiled.

Frozen rings must be defrosted in the same way as whole squid, that is, left to thaw at room temperature or immersed in warm water.

How much squid should be cooked for salad and why?

The main rule and the only answer to the question about the duration of cooking is that you need to cook shellfish no more than 2 minutes, then its meat will be soft and juicy, and the salad will turn out to be unusually tasty. If you overexpose seafood in boiling water, the meat will acquire a dark hue, become tough, rubbery and taste unpleasant.

If this trouble occurs, the situation can be saved by leaving the squid to cook for another 30 minutes. However, this method of cooking has some drawbacks:

clam meat will become softer, but will significantly lose its original volume;
the beneficial substances contained in the shellfish will simply be boiled down;
the squid will not taste as tender and juicy as if cooked the right way.

Storage rules for boiled squid

Boiled shellfish carcasses are stored in a plastic container with a lid for no more than 2 days.

After this period of time, they can deteriorate and serious poisoning is possible when eaten.

Boiled carcasses can be stored in the freezer, but when they are later used in salads, the shellfish will not be so tender and tasty.

Squid must be boiled just before eating., only then you can fully enjoy its great taste and tenderness in the prepared dish.

Useful video

Briefly about cooking squid for salad in this video:

If you find an error, please select a piece of text and press Ctrl + Enter.

Squids (Latin Teuthida) are a detachment of ten-armed cephalopods. Usually 0.25-0.5 m in size, but giant squid of the genus Architeuthis can reach 16.5 m (including tentacles) and are the largest invertebrates.

Squids live in almost all climatic zones, including the arctic, but are most often found in temperate and subtropical waters.

Squids living in the northern seas are small in comparison with their southern relatives and are mostly colorless. Squids have five pairs of tentacles. The fourth pair has lengthened in the course of evolution.

The location of the suction cups on the tentacles varies. The respiratory organs of squid are crested gills. The sense organs are two statocysts, eyes and papillae.

Squids have a streamlined torpedo-like body, which allows them to move with a high speed "tail" forward, the main mode of movement is reactive. A cartilaginous "arrow" runs along the body of the squid, which supports the body. It is called a gladius and is a rudiment of an inner shell.

The color of squid is varied; in most species, the color changes under the influence of electrical discharges.

All squids are predators; they have suckers on tentacles for catching prey and saving them from enemies. Most squid have three hearts, each connected to one of three pairs of main tentacles. Due to this, the ability to regenerate prevails in squid.

Many species of squid are edible, used in cooking and fished. The squid carcass and tentacles are eaten. At the same time, the skin is cleaned. The main methods of cooking squid: boiling, canning, frying, stewing, drying. They are used in salads along with other seafood and as an independent snack.

Squid meat is very nutritious and healthy. Many different dishes are prepared from it, but most often salads. So that the squid meat does not turn out to be "rubbery", it must be boiled correctly.

Useful properties of squid

In addition, these inhabitants of the seas are rich in phosphorus, iodine and iron, so their meat is recommended to be included in the menu for all adherents of a healthy lifestyle and a balanced diet.

Squid meat contains taurine, which takes part in the processes of fat metabolism, helps to reduce cholesterol in human blood, regulates blood pressure. Vitamin E, as well as selenium, protect the body from aging, help the elderly to maintain a good memory longer.

Squid is cheaper than many other seafood for the price, which makes them affordable for almost everyone.

How to choose fresh squid?

Squid meat is usually sold as frozen carcasses. Sometimes with tentacles. Like any frozen product, squid meat should not be thawed during storage and then cooled again.

Improper storage spoils its taste, a bitter aftertaste and an unpleasant smell of old fish appear in it. During cooking, such a product spreads under the hands and foams during cooking.

The squid carcass should be firm. The color of its upper rind is pinkish brown or grayish purple. Squid meat is white inside.

Important! When choosing squid in the store, it is better not to take peeled carcasses. At first glance, it seems that peeled ones are more convenient, you do not need to peel off the skin from them, you can cook faster.

But the skin of a squid is the most important trait by which you can determine its freshness! If the skin is yellow or white-gray, if it is noticeable that the meat is not white inside, but has some shade, such a squid is most likely not fresh.

How to clean squid?

You can clean the squid very quickly by pouring boiling water over the carcasses or dipping them (literally for a second) into boiling water.

Almost all of the film covering the carcass is immediately rolled up, and the remains are removed by hand under running cold water. You also need to remove the chitinous plates inside and peel the wings.

How to cook squid?

Squid fillets are thawed in air or in cold water with a little salt, after which the skin is removed from the fillets. So that during frying or cooking, the fillet of large squid does not shrink and become tough, it is beaten on both sides.

How much to cook squid?

The main thing to remember is to cook squid meat for no more than 2 minutes!

If kept on fire for longer, it becomes "rubbery". Squid meat is considered ready after its carcass completely turns white in boiling water.

The second important point is to cook in small portions, take one or two squid carcasses at a time, dip in boiling water, remove, then the next portion.

You can use different spices when cooking squid: black and white pepper, cloves, dill (fresh and dried), basil, parsley. The determining factor is taste and what dish the squid is cooked for.

Method 1. Boil water with salt and spices in a saucepan over high heat. Throw 1-2 squid carcasses into boiling water and hold for no more than two minutes. During this time, water usually has time to resume boiling. Remove the carcasses with a slotted spoon.

Method 2. Pour one and a half to two liters of water into a saucepan, add salt and spices. Dip thawed and prepared 1-2 squid carcasses into boiling water. Cover the pot and remove from heat. After 10 minutes, the meat will be ready. The water will cool gradually and the squid will not be hard. The method is convenient for a small amount of meat.

Method 3. When there is a lot of squid meat, then this method is quite good. Pour enough water into a saucepan to fit the meat, add salt and spices. Dip the prepared squids into boiling water over high heat. Wait until the water boils again, cover the pan and remove from heat. After 5 minutes, the meat will be ready and the water can be drained.

If, nevertheless, trouble happened and the squids were digested, then not everything is hopeless. There is one trick on how to make them soft again: for this you need to cook them for a long time, about an hour (not less than half an hour). True, after such boiling, the meat will become much smaller and it will lose its nutritional value.

What to cook with squid meat?

Most often, salads are prepared from their squid meat, although you can use it as an independent dish, lightly sprinkling with lemon juice. Stuffed squid carcasses can be prepared with any filling, in addition, you can cook anything that can be made from regular meat: meatballs, pie fillings, etc.

Squid salad is not cooked in large quantities in a large bowl. This is a nutritious product, its taste is specific, therefore the main ingredient in such a salad is squid.

There should be a lot of it, everything else - much less. You shouldn't strive to add more salad with rice, cucumbers, vegetables, or other foods.

Squid recipes

Stewed squid with onions

squid fillet - 800 g
vegetable oil - 4 tbsp. spoons
onions - 3-4 heads
salt and black pepper to taste.

Defrost squid fillet if it is ice cream. Cut the meat, beat off if necessary and cook. Chop into small pieces and fry in vegetable oil for 5-6 minutes.

Chop the onion, fry it in vegetable oil until light golden brown. Then mix the onion and squid meat, add a little water and simmer until tender.

Stewed squid with rice

fresh or frozen squid 500 g
or dried - 150 g
rice - 1 glass
bulbs - 2
butter - 3 tbsp. spoons
flour - 1.5 tbsp. spoons
milk - 0.5 cups
salt and ground pepper to taste.

To cook Squid stewed with rice you need:

Clean the squid, gut and rinse well under running water. Then cook the rice until about half cooked. Fry the cut meat and mix with crumbly rice. Finely chop the onions, brown them in a frying pan with vegetable oil.

Then mix the fried onions with rice and squid, add milk and season with salt and butter. Close the lid, put in the oven and simmer the squid over low heat until tender.

Stuffed squid

squid - 5-6 carcasses
rice - 1 glass
carrots - 1-2
onion - 1 pc.
vegetable oil - 1 tbsp. l.
salt, bay leaf - to taste
peppercorns - to taste, garlic - to taste,

To cook stuffed squid you need:

Rinse the rice, cook until tender. Finely chop the carrots and onions, sauté for 5 minutes in oil, add the rice and simmer for another 5 minutes. Peel and cook the squid whole with spices. Fill them with minced meat, put under pressure and refrigerate. Cut into slices before serving. Put on a dish, pour over with vegetable oil mixed with crushed garlic.

Squid stew

squid - 700g
potatoes - 6 pcs.
vegetable oil - 1/2 cup
onions - 2 pcs.
carrots - 2 zucchini - 300-400g
parsley (root) - 1 pc.
sour cream sauce - 2.5 glass
garlic - 2-3 cloves
black pepper - to taste
bay leaf - to taste
salt
dill and parsley to taste.

To cook Squid Stew you need:

Peel the squids, rinse, cut into squares and boil, and then lightly fry. Peel the potatoes, cut into cubes and fry. Fry the diced or wedged carrots, onions and parsley separately. Put the prepared vegetables in a thick-walled dish, pour sour cream sauce with the addition of 1 tbsp. tablespoons of tomato paste, simmer for 5-10 minutes.

Fry the diced courgettes and add to the vegetables with the prepared squid. Salt, add spices and simmer all together for another 15-20 minutes. 5 minutes before cooking add the garlic, ground with salt or finely chopped.

Serving, sprinkle the stew with finely chopped dill and parsley.

Azu from squid

squid (fillet) - 500g
cucumbers (pickled) - 2 pcs.
onions - 2-3 pcs.
tomato paste - 1 tablespoon
wheat flour - 1 tbsp.
, butter - 80g
parsley (chopped greens) - 2 tablespoons
bay leaf - 1 pc.
allspice (peas) - 3-4 pcs.
salt to taste.

To cook Azu from squid you need:

Cut the onion into strips and save on the butter pieces. Add tomato paste diluted with a little water and sauté for another 5 minutes. Peel and seed the cucumbers, cut into slices and simmer in 1/2 cup water. Cut the squid fillet into strips, salt, bread in flour and fry in the remaining oil until golden brown.

Combine the prepared ingredients of the dish, add bay leaves, pepper and simmer for 7-10 minutes. Serve the basics with mashed potatoes and sprinkle with herbs.

Fried stuffed squid

tomato (large, ripe, chopped) - 2 pcs.
Frize salad (coarsely chopped) - 5 pcs.
capers - 2 tsp
olive oil - 2.5 tablespoons
lime juice and zest - 1 pc.
salt, black pepper - to taste
squid (cut into 8 pieces) - 220g.

To cook Fried Stuffed Squid you need:

Preheat grill to medium heat. In a medium bowl, combine tomatoes, frize and capers. In a small bowl, beat 2 tablespoons olive oil, lime juice and zest, salt and pepper. Pour the mixture of tomatoes and capers over the cooked mass.

Fill with 1 tablespoon of each squid mixture. Drizzle the remaining olive oil over each squid. Grill the squid for 5 to 7 minutes, turning frequently. Let the squid cool slightly and serve.

Squid in batter

squid
flour - 1 glass
water or beer - 1 glass
egg (protein) - 2 pcs.
vegetable oil - 1/2 tablespoon
salt to taste
oil (for deep fat).

To cook Squid in batter you need:

Rinse the squid carcasses, remove the hard chitinous plate, you can remove the thin skin. Bring the water to a boil, add salt, put the squid in boiling water and cook for no longer than 3 minutes. Drain the water, cool the squid and cut into rings 3-5 mm thick.

Beat the whites until a strong foam. Mix flour with water or beer, add oil and salt. Combine the mixture with the whipped egg whites. Dip the squid in the prepared batter and deep-fry on 2 sides until golden brown. Ready-made fried squid in batter can be dried from excess fat on a paper towel.

Funchoza with squid and white wine

funchose - 100g
squid - 400g
carrots - 1 pc.
bulgarian pepper - 1 pc.
garlic (large) - 1 clove
olive oil - 50 ml
salt to taste
red pepper (hot) - to taste
black pepper - to taste
dry white wine - 50 ml

To cook Funchoza with squid you need:

Peel the squid, dry on a paper towel, cut into strips. Cut the carrots and bell peppers into strips.

Prepare funchose according to the instructions on the package. Fry coarsely chopped garlic in hot oil until golden brown, then discard.

Put carrots in a frying pan, sauté until half cooked. Add Bulgarian pepper, stir, sauté for a couple of minutes and pour dry white wine into the pan, add heat and, stirring quickly the contents of the pan, evaporate the wine.

Reduce the fire a little again, put the squid in the pan, stir and cook for 3-4 minutes. Add funchose to the squid, mix. Cook, stirring occasionally, for 5 minutes. Remove the pan from the stove and let it brew for a couple of minutes.

Serve hot.

Squid meat is very nutritious and healthy. Many different dishes are prepared from it, but most often salads. So that the squid meat does not turn out to be "rubbery", it must be boiled correctly.

Useful properties of squid

Squid meat has a delicate taste, it contains a lot of protein and polyunsaturated fats valuable for the body. Squid meat contains B vitamins, it contains a lot of potassium, which is necessary for the normal functioning of the heart. In addition, these inhabitants of the seas are rich in phosphorus, iodine and iron, so their meat is recommended to be included in the menu for all adherents of a healthy lifestyle and a balanced diet.

Squid is cheaper than many other seafood for the price, which makes them affordable for almost everyone.

How to choose fresh squid?

Squid meat is usually sold as frozen carcasses. Sometimes with tentacles. Like any frozen product, squid meat should not be thawed during storage and then cooled again. Improper storage spoils its taste, a bitter aftertaste and an unpleasant smell of old fish appear in it. During cooking, such a product spreads under the hands and foams during cooking.

The squid carcass should be firm. The color of its upper rind is pinkish brown or grayish purple. Squid meat is white inside.

Important! When choosing squid in the store, it is better not to take peeled carcasses. At first glance, it seems that peeled ones are more convenient, you do not need to peel off the skin from them, you can cook faster. But the skin of a squid is the most important trait by which you can determine its freshness! If the skin is yellow or white-gray, if it is noticeable that the meat is not white inside, but has some shade, such a squid is most likely not fresh.

How to clean squid?

You can clean the squid very quickly by pouring boiling water over the carcasses or dipping them (literally for a second) into boiling water. Almost all of the film covering the carcass is immediately rolled up, and the remains are removed by hand under running cold water. You also need to remove the chitinous plates inside and peel the wings.

How to cook squid?

How much to cook squid? The main thing to remember is to cook squid meat for no more than 2 minutes! If kept on fire for longer, it becomes "rubbery". Squid meat is considered ready after its carcass completely turns white in boiling water.

The second important point is to cook in small portions, take one or two squid carcasses at a time, dip in boiling water, remove, then the next portion.

You can use different spices when cooking squid: black and white pepper, cloves, dill (fresh and dried), basil, parsley. The determining factor is taste and what dish the squid is cooked for.

Method 1. Boil water with salt and spices in a saucepan over high heat. Throw 1-2 squid carcasses into boiling water and hold for no more than two minutes. During this time, water usually has time to resume boiling. Remove the carcasses with a slotted spoon.

Method 2. Pour one and a half to two liters of water into a saucepan, add salt and spices. Dip thawed and prepared 1-2 squid carcasses into boiling water. Cover the pot and remove from heat. After 10 minutes, the meat will be ready. The water will cool gradually and the squid will not be hard. The method is convenient for a small amount of meat.

Method 3. When there is a lot of squid meat, then this method is quite good. Pour enough water into a saucepan to fit the meat, add salt and spices. Dip the prepared squids into boiling water over high heat. Wait until the water boils again, cover the pan and remove from heat. After 5 minutes, the meat will be ready and the water can be drained.

What to cook with squid meat?

Have you already heard that squids are boiled in boiling water for only 10-15 minutes?

Forget it!

During this time, you will get a tasteless rubber sole, not juicy and healthy seafood.

In fact, everything is much simpler, faster and tastier.

How and how much to cook squid so that they are soft and tasty?

How to cook squid - general principles

Getting fresh seafood is hard enough. The most commonly used food is frozen squid. The carcass is white, slightly pink or lilac in color. But in fact, the shade does not say anything, the color of the shell of the product does not affect the taste.

What to look for when buying:

The meat itself should be light and in no case have a yellow tint. This indicates the low quality of the product.

Squid carcasses should easily lag behind each other. If they are glued together in one lump, then, most likely, they were defrosting. The manufacturer always freezes one piece at a time and only then packs it together.

If there is a lot of "ice glaze" on seafood, that is, there is an ice crust coating, then the buyer will pay up to a third of the amount for water.

Pay attention to the expiration date of the seafood. But you need to look not at the label glued in the store, but at the packaging itself. Very often the dates on them differ.

Try to choose small carcasses, their meat is more tender. Also, for cooking, it is better to take seafood that is close in size.

How to prepare squid before cooking? The main task is to remove the skin. It will give the product an unpleasant taste. The carcass can simply be doused with boiling water or poured over for three minutes with water, the temperature of which is about 70 degrees. Then the skin peels off easily. You also need to remove the chord or spine that is in the carcass. This soft cartilage is usually easy to remove and not difficult.

How to cook squid so they are soft (basic recipe)

The main secret of the juiciness of squid is short-term cooking. Seafood is never put into cold water, like meat or fish. The liquid must be boiling.

Ingredients

1 kg of squid;

Preparation

1. Put 2 liters of water in a saucepan, add 2 teaspoons of salt and send it to the stove.

2. Pour the prepared squid carcasses with boiling water from the kettle and remove the skin with your fingers under running cold water. She usually slips off easily.

3. We put the seafood in boiling water, to which we added salt.

4. Turn on the maximum heat and cook for 1.5 minutes. We take it out and you're done!

How much to steam squid

Many housewives are afraid to use water for cooking seafood, so as not to make them hard. But in fact, you can digest and cook a rubber delicacy even with steam. Therefore, you need to know how much to cook squid and how best to do it.

Ingredients

Squid;

Bay leaf;

Pepper peas.

Preparation

1. Prepared squids are placed in the container of a double boiler.

2. Add bay leaf and a couple of peppercorns to the ode. But you can do without them.

3. Set the timer for 10 minutes and that's it! The assistant will do everything for you.

4. What if there is no steamer? You can use a pressure cooker, a colander, or other device on the pan. In this case, after boiling the water, the carcasses are boiled for about 5-7 minutes.

How to cook frozen squid (in a saucepan)

Always thaw seafood before cooking. But this must be done correctly, otherwise the product will be tasteless. And never use a microwave oven or hot water to defrost. So how do you cook frozen squid?

Ingredients

Squid;

Preparation

1. Take the seafood out of the freezer, put it in a cup and leave it on the bottom shelf of the refrigerator for 10 hours. They have to thaw.

2. Or put it in cold water and leave it warm. The fluid must be changed periodically.

3. Drain the water from the carcasses, rinse.

4. Then scald the carcasses with boiling water, remove the skin.

5. Boil water with spices, lay squid.

6. After boiling, cook for 2 minutes and remove. Cool and use.

How to cook squid for salad in a saucepan

It is not necessary to boil the squid for the salad in a lot of water. If you use a small amount of liquid, then less nutrients pass into the broth. Consequently, the product is more aromatic and tasty.

Ingredients

1 kg of squid;

0.5 l of liquid;

You will also need a stewpan, but you can use a wide and low pan, in which the carcasses will fit in one layer.

Preparation

1. Place the washed and peeled carcasses in a saucepan.

2. Sprinkle salt on top, one teaspoon is enough.

3. You can also throw in a few peppercorns, laurel, dried parsley leaves.

4. Boil water, pour into a saucepan, cover.

5. Let the seafood boil over maximum heat.

6. Reduce and simmer the carcasses with a low boil for three minutes. Then we take it out of the liquid and cool it.

How to cook squid so that they are soft in 10 seconds?

This method is used by many restaurant chefs. It is a win-win, the product always remains juicy and is ideal for any dish. Its peculiarity is that the carcasses are cooked one at a time.

Ingredients

Squid;

Preparation

1. Peel the seafood, remove the chord and rinse.

2. Boil a liter of water, you can add salt and pepper. We make the biggest fire, the water should boil actively.

3. Now we take one carcass, put it in a saucepan and count to 10. Take it out.

4. Take the second carcass, lower it, count and take it out. Etc. It couldn't be easier!

How and how much to cook squid in the microwave

Cooking squid in the microwave is just as quick and easy as on the stovetop. This method will help out if it is not possible to use the pan or the gas is suddenly turned off. You will need special microwave ovenware with a lid.

Ingredients

2 squid carcasses;

0.5 lemon;

2-3 tablespoons of water;

Preparation

1. We wash and prepare the carcasses according to all the rules, that is, remove the skin, take out the chord.

2. We put in a container for a microwave oven.

3. Combine water with lemon juice.

4. Add a pinch of salt and stir. You can put a pinch of ground pepper.

5. Sprinkle squid carcasses with lemon dressing.

6. Cover the container with a lid and place in the microwave.

7. How much to cook squid? With a power of 700 watts, two and a half minutes are enough. If you set more power, then even less. At 800, exactly two minutes is enough.

How to cook frozen squid (without first defrosting)

It turns out that if there is no time to defrost squid, they can be cooked like that. But you still need to know something. How are frozen squids cooked?

Ingredients

Squid;

Preparation

1. We take out the carcasses from the refrigerator and put them in one layer right in the sink.

2. Boil the kettle and pour the carcasses on top. We use half of the prepared water.

3. Turn over to the other side and pour over the remaining boiling water.

4. Remove the skin, rinse the seafood with running water.

5. Put in a saucepan with salted and boiling water, you can put spices.

6. Cook in the usual way for two minutes.

How to cook squid for salad with lemon (vinegar)

Adding lemon juice or vinegar to the broth makes seafood especially tasty. And squid is no exception. Such seafood will fit especially well in hearty salads with mayonnaise. But how are squids cooked with vinegar for salad?

Ingredients

2 tablespoons of vinegar;

Or 2 tablespoons of lemon juice;

1 kg of squid;

2.5 liters of water;

Preparation

1. Throw vinegar into the water, put a pinch of salt and send it to the stove. Instead of vinegar, you can similarly take lemon juice.

2. While the water is boiling, clean and prepare the carcasses.

3. We launch the squid into boiling water, make the maximum heat and cook for four minutes.

4. Remove from the broth with a slotted spoon, cool and you can cook delicious salads!

How and how much to cook squid in pieces (rings)

Squids can be cooked not only whole, but also in pieces. Most often these are rings, less often chopped carcasses are prepared into cubes or straws. And sometimes in the store you can find frozen rings, already ready for cooking. But how much to cook the squid in pieces so that they remain soft?

Ingredients

Squid;

Preparation

1. Lightly salt the water and place it on the stove. Add herbs, spices, lemon juice if desired.

2. We clean the carcasses, remove the chord and chop them into rings one centimeter thick.

3. Run the prepared pieces into boiling water, boil for a minute and remove.

4. If the squid is cut into smaller pieces, then cook even less in time.

5. You can immediately cut the seafood into cubes or strips for salad, then in this case it is enough to boil for 15-30 seconds, and then simply drain into a colander.

How to cook squid with onions and carrots

The recipe for the second course of squid and vegetables, which will simply help out if there is no time, but you need to have a quick lunch or dinner. The amount of vegetables can be added at your discretion.

Ingredients

1 squid;

1 carrot;

2 tablespoons of oil;

Bay leaf;

Salt pepper;

1 tomato.

Preparation

1. Cut the onion into cubes, put it in a frying pan and fry for a minute.

2. Add the grated carrots and bring the vegetables together until soft. At the end, put the grated tomato. You can change it to tomato paste or ketchup. It will be even faster.

3. While the vegetables are being fried, peel the squid and cut into rings or just strips, but not very small.

4. Add a glass of boiling water to the vegetables in a frying pan, salt and pepper.

5. We spread the squid pieces and cook for three minutes.

6. Add the bay leaf and you're done!

7. Lay out on plates, add herbs, you can put a spoonful of sour cream.

How to cook squid with rice

Rice and squid are a classic combination. There are many different recipes based on these two products and at least one of them should be tried. But how and how long in time to cook squid with rice?

Ingredients

1 cup rice

2 glasses of water;

2 squid;

1 onion;

1 carrot;

2 tablespoons of soy sauce;

Preparation

1. Chop the carrots into strips. Peel the head of the onion and cut it into cubes. Fry everything together in a deep frying pan.

2. Add soy sauce, stir, add pepper. You can put seasoning for pilaf, a mixture of spices for rice, cumin, cumin.

3. Add the washed rice, pour boiling water over and simmer under the lid for 15 minutes.

4. Pour boiling water over the squid and keep it for a minute. Rinse with cold water, remove the skin, remove the chord and cut into thin strips. But not very long.

5. Open the rice, add the squid, mix and leave under the lid for a couple of minutes. The stove can be turned off, they will come to readiness.

6. Lay out in plates, decorate with herbs.

Squids do not need to be cooked at all. This method is useful for those who have only one electric kettle or just boiling water. We put the prepared carcasses in a bowl, sprinkle with salt and spices, pour boiling water. Cover and stand for 4 minutes. Ready! The seafood is juicy and tender.

If you are afraid of short-term cooking of squid, then add vinegar to the water. It kills germs well and also helps to improve the taste of the product.

Squids will be especially aromatic and tasty if you put citrus zest in the water. You can use not only lemon peels, but also orange, grapefruit.

Is the squid overcooked and tough? Now do not take it out of the pan, but cook for another half hour. The carcass will become softer, it will not be so rubbery. But it is worth warning that it will greatly decrease in size.

Squids are not only boiled quickly, but also fried. It is enough to hold them in a frying pan for 1-2 minutes. Therefore, immediately make a high heat, heat the oil well, so that an appetizing crust has time to appear.

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How to cook squid for salad: peeled and unpeeled, carcasses and rings, frozen and fresh.

Squid salads have long occupied a place of honor on the table of a good housewife. Such dishes are distinguished by excellent taste, high nutritional value and availability of the ingredients used in it. But in order for the salad to have a delicate taste, it is important to know how to cook squid for the salad and how to prepare them. These can be carcasses, rings, bought fresh or in the form of frozen semi-finished products - each case has its own subtleties.

Properly cooked shellfish should be white with a light pink color, have tender and juicy soft meat, and whet the appetite with a subtle and clean aroma of seafood.

In this case, the benefits of this seafood will be maximum, and there are many of them - vitamins, unique protein, minimum calories with high nutritional value.

How to choose and prepare squid?

The best product is freshly caught. But for those who are very far from the ocean, it is almost impossible to find this delicacy of the first freshness.

In stores and supermarkets, it is offered frozen, which is also ideal for preparing salads.

The main thing is to know how to choose a quality product. There are certain rules:

you need to buy shellfish only in large supermarkets. Buying them in questionable stores is undesirable. Such outlets, as a rule, do not comply with the standards for storing frozen food;
quality seafood has a white meat color, sometimes pink or slightly with a purple tint. The yellowness of the carcass speaks of its spoilage and poor quality;
good frozen shellfish cannot be one pile of ice; carcasses must easily separate from one another. Otherwise, this suggests that the squid have been defrosting and re-freezing several times, which in the future will have a very bad effect on the taste of the product;
the shellfish should not have a thick ice coating (glaze), if any, this indicates the seller's dishonesty. By purchasing this product and defrosting it, you will get much less weight at the output than stated on the package. A person simply overpays for ordinary water;
high-quality seafood has a rather elastic carcass and easily regains its original shape when squeezed. If the shellfish is soft or jelly-like, you won't be able to make a delicious salad from such a delicacy.

Frozen carcasses are thawed immediately before cooking.

It is best to let the squid thaw on its own.

To do this, take it out of the freezer and put it on the refrigerator shelf.

You can speed up the defrosting process by leaving the seafood to defrost at room temperature.

It so happens that the time for preparing the salad is short, and the frozen product needs to be used as soon as possible.

The product is defrosted, so you can start cleaning it. Squid must be placed in a saucepan, pour boiling water over for a few seconds. After draining the boiling water, rinse the carcasses under running cold water and remove the film from them with your hands. Be sure to check the clam inside for the presence of spinal plates. These insides look like transparent strips of plastic and need to be pulled out.

How to cook squid for salad?

Inexperienced housewives, not knowing exactly how long to cook squid for salad in time, try to keep the delicacy in the pan longer. It is a mistake to think that shellfish meat will cook better, will be tender and soft in taste. This is a special product, not meat or vegetables, prolonged cooking, stewing, frying only worsen its taste, making it hard.

Fresh squid

After cleaning, fresh carcasses must be thoroughly rinsed again under cold water, and then put in boiling water for 2 minutes.

This time is enough for the clam meat to cook, but remains tender and juicy.

After the cooked squid has cooled, they can be sliced for salad.

Important! Water for cooking the delicacy is taken exactly in such an amount that it only slightly covers the carcasses, it is undesirable to fill the pan with water to the top!

By the way, the question of what water to cook squid for salad is also important. True gourmets believe that water should only be slightly salted, without spices and additives. And even more so without lemon juice, sauces. This will give the shellfish the maximum of its natural pure taste.

Frozen squid

If frozen carcasses have already been purchased peeled, their color is white.

Before cooking, the fillets are thawed, washed under running water and placed in a saucepan with boiling water.

Cook in the same way as fresh - no more than 2 minutes.

Unpeeled frozen squids have a pink or purple skin tone.

Before boiling such carcasses, they should be thawed using the above methods, peeled and immersed in boiling water for a couple of minutes.

How to cook squid rings for salad

Often in stores you can buy a semi-finished product in the form of rings - these are just perfect for cooking crisps fried in batter.

For a salad, it is better to take whole carcasses, but the rings can also be properly prepared and boiled.

Frozen rings must be defrosted in the same way as whole squid, that is, left to thaw at room temperature or immersed in warm water.

Putting frozen rings in boiling water is not recommended. Squid meat will darken and acquire firmness and an unpleasant taste. You need to cook the rings a little less than whole carcasses, about 1.5 minutes.

How much squid should be cooked for salad and why?

If this trouble occurs, the situation can be saved by leaving the squid to cook for another 30 minutes. However, this method of cooking has some drawbacks:

clam meat will become softer, but will significantly lose its original volume;
the beneficial substances contained in the shellfish will simply be boiled down;
the squid will not taste as tender and juicy as if cooked the right way.

Storage rules for boiled squid

Boiled shellfish carcasses are stored in a plastic container with a lid for no more than 2 days.

After this period of time, they can deteriorate and serious poisoning is possible when eaten.

Boiled carcasses can be stored in the freezer, but when they are later used in salads, the shellfish will not be as soft and tasty.

Squid must be boiled just before eating, only then you can fully enjoy its great taste and tenderness in the cooked dish.

Useful video

Briefly about cooking squid for salad in this video:

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How to cook squid properly: 7 ways

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Who said squid should be boiled in boiling water for 15 minutes? Forget it! Over such a period of time, you will receive a rubber piece of inedible meat that cannot be used for its intended purpose. In order not to spoil the seafood, you must have basic squid cooking skills. Let's talk about everything in order.

How to choose squid

There are uniform aspects that will allow you to purchase a good product without signs of spoilage.

So, pay attention to the color of the meat. A quality product is light, almost whitish, but by no means yellow. This shade speaks of the low quality of raw materials and their freezing and defrosting several times in a row.
If you buy squid carcasses in a single package, evaluate the very structure of the product. Squids should not be stuck together with a block of ice. This indicates that the composition was thawed. Quality raw material assumes that the carcasses will easily separate from each other. This feature is achieved when manufacturers freeze the goods one by one, then put them in one bundle.
Pay attention to the coating - ice glaze. If there is a crust of frozen water on the surface, it is likely that you will overpay 1/3 of the total for unnecessary liquid.
Be sure to check the storage conditions and expiration date. And look not at the sticker that was stuck directly in the store, but at the transparent packaging itself. It is marked from the moment of packaging. Often the dates on the two elements are different.
Buy squid carcasses of relatively equal and small size whenever possible. After cooking, the meat of such seafood comes out juicy and tender, eliminating the likelihood of getting a rubber piece.

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Preparing squid

Before you start cooking seafood, you need to remove the skin. It spoils not only the taste of the finished dish, but also the aesthetic appearance. If this is not done, you eat squid with a bitter or sour aftertaste.
To make the skin peel off easily, send the carcasses into a container with boiling water (temperature of about 70 degrees), leave for 1 minute. Then pour over with cold water, the skin will quickly come off.
The squid carcass has a backbone, or chord, that must be removed. It is easy to remove the cartilage from the meat cavity; it is enough to pull on the free edge.
After all the manipulations, seafood is rinsed with water at room temperature and dried on towels. Then you can start cooking according to the selected method.

Cooking squid in a double boiler

peas - 3 pcs.
laurel - 2-4 pcs.
squid carcasses (small) - 2-3 pcs.

After preparing, place the seafood in a steamer bowl. Pour water into a special compartment, supply it with peas and laurel (you do not need to add it).
Set the device timer for 9 minutes, wait for the end of the program. Do not open the lid, the steamer cooks in a closed container. At the end of the process, extract the soft seafood, taste it.
If you don't have a steamer, use a steam bath. Prepare the fixture: take a saucepan and strainer / colander, place the second fixture on the sides of a heat-resistant dish. Pour water into a saucepan, and pour the squid into a sieve. Simmer after boiling water for 6 minutes.

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Cooking squid in the microwave

water - 80-90 ml.
salt - to your taste
squid (carcass) - 2 pcs.
lemon fresh - 20-25 ml.

Prepare the carcasses first (exclusion of the spine, skinning). Then rinse the product and leave to dry. Place the squid in a microwave-safe container.
Mix fresh lime juice with drinking water according to the recipe, add salt and stir. Pour this composition over seafood, cover with a tight lid with steam outlet.
Place the dishes in the microwave, set the power to 700 watts. As for the cooking duration, 2.5-3 minutes is quite enough. If the power is higher than the specified, the time, respectively, decreases.

Cooking squid on the stove

salt - 25 gr.
drinking water - 1.9-2 liters.
squid (carcasses) - 900 gr.

Pour water into a fireproof cooking utensil, add salt and put on fire. Simmer until the grains dissolve. At this time, prepare the squid.
Dip them in boiling water, then immediately put them under a stream of cold water. Remove the skin. Place the seafood in boiling water with salt, cook for 1.5-2 minutes.

Cooking frozen squid (defrosted)

frozen squid - 700 gr.
seasonings (any) - at the discretion
table water - 1.8 liters.

Remove the squid carcasses from the freezer, take them out of the packaging and place in the thawing bowl. Leave at room temperature or on the bottom shelf of the refrigerator for 10-12 hours.
After thawing, drain the liquid, rinse the squid with cool water, let it drain. Scald seafood with boiling water and dip in ice water, remove the skin.
Prepare a cooking pot, pour water and spices into it. Wait until it boils, send the squids into the bubbling liquid. Boil them for 2 minutes, then remove and cool.

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Cooking frozen squid (no defrosting)

filtered water - 2 liters.
salt - 20 gr.
frozen squid - 900-1000 gr.
seasoning - optional

Remove the carcasses from the freezer and place them in one row in the sink. Boil the kettle, pour hot water over the seafood on both sides. Then immediately rinse the carcasses under the tap, get rid of the skin.
Send the prepared squid to a pot of boiled salted water. Simmer over medium heat for 2-3 minutes. After the expiration date, remove and cool.

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Cooking squid soft in 10 seconds

drinking water - 1.7 liters.
squid - 800 gr.
salt - 15 gr.

Prepare the seafood for further manipulations. Squid must be freed from the skin and spine. After cleaning, rinse the carcasses and let them dry.
Pour water into a saucepan, add salt and boil until the crystals dissolve. When the solution boils intensively, begin to dip one squid into it.
Count to 10, then remove and cool. Repeat the manipulations with each carcass separately. At the end, cool, cut into rings and send to the salad.

Cooking squid rings

squid carcasses - 3-4 pcs.
table water - 2 liters.
salt - 30 gr.
lemon juice - 40 ml.
greens (any) - 20 gr.

Peel the squid from the skin and chord, then rinse, dry and chop into rings about 1 cm thick. Boil water according to the recipe, add lemon juice, salt and chopped herbs to it.
Start pouring the squid rings into the bubbling water, do not reduce the heat. Simmer for 1-1.5 minutes, then remove and cool.
If the seafood is cut into smaller pieces, then the cooking time is reduced to 45-60 seconds. After all the manipulations, drain the seafood through a colander.

In order to ultimately find a juicy and healthy seafood, you need to adhere to the main principles of cooking. Squids can be boiled on the stove, in a double boiler or microwave.

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Video: how to cook squid

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Proper cooking of squid for salad - how to get a delicate product

Squid is a very valuable, healthy, tasty and quite affordable seafood compared to others, which is used to add to a variety of dishes: for a salad, a main side dish, or just as a snack. But, in order to cook the right dish with this seafood, you need to know how to properly heat the squid for making a salad. video

Opinions about cooking this seafood are very different. Some cooks say that it should only be cooked for no more than a minute, others insist that this product should be thermally processed for at least 10 or even 30 minutes, and a third do not accept cooking at all. But, in fact, at home, the squid must necessarily succumb to the correct heat treatment so that it is soft and, importantly, tasty.

Cook the peeled squid

Professional chefs have found many ways to cook this seafood. The amount of time and the choice of heat treatment method will depend on the following factors:

Squid size.
Peeled or not.
The softness of the product after cooking.

Before cooking unpeeled squid, it must be thawed and poured over with boiling water to make it easier for you to remove the film. Also, be sure to remove all entrails, bones and other inedible parts.

The size of a squid is directly related to its species. There are 2 types of it - thin and thick. The fact is that the first type of seafood is more common and you can actually cook it for 1-2 minutes. But the second type needs to be thermally processed longer, because the thick walls of the meaty part may not be cooked to the end in a few minutes. It will take at least 10 minutes or a maximum of one hour to cook the thick squid.

Thin salad squids can be cooked using the following methods:

In boiling salted water with peppercorns and bay leaves, dip a small peeled carcass, quickly count to ten and remove the product with a slotted spoon. The average cooking time for squid in this way is about 10 seconds.
After removing the finished product, do the same operation with the remaining carcasses. It is important that the squid is dipped in boiling water.

It is worth mentioning that using this method, the smallest seafood should be thermally processed.

This method has its advantages and, of course, disadvantages, namely:

Thick squids for salad making can be cooked in this way:

Add salt and other seasonings to boiling water to improve taste (bay leaves, peppercorns).
We lower the carcasses of seafood into this boiling water and mark the time - it should take exactly 3 minutes.
We remove the boiled product, cool and cut.

This method is good because in 3 minutes the product has time to boil and all vitamins, substances and minerals that are more characteristic of it are preserved in it. It is also worth noting that squid is best cooked in small portions - 1-2 medium carcasses. If you bought a large product, then cook it one at a time.

Cooking unpeeled squid

You can also boil unpeeled seafood. By the way, it is easier to choose an unpeeled squid, because it is the film on it that will tell you about the freshness. Gray-white and yellowish skin on the product will tell about its staleness. If through the skin you can see the color of the pulp inside, then it will certainly also help in choosing fresh seafood - the meat must be white. Any other shade of it will indicate long-term storage of squid. A well-chosen fresh sea dweller is half the battle, as its freshness will allow you to get a deliciously cooked product.

During cooking, the film retains more nutrients and vitamins and after the end of the heat treatment it lags behind the squid better. Some cooks and culinary specialists are categorically against cooking seafood in film, but this way it will be more useful.

By boiling unpeeled seafood, you yourself can follow the process of its readiness - if the skin in the squid turns white, it means that it has been cooked and can be removed from boiling water. You can determine the freshness and suitability of the product for consumption in this way - during cooking, monitor its condition. The appearance of foam or disintegration indicates long-term storage and unusability.

Unpeeled squid is best cooked using this method:

If you bought frozen carcasses, be sure to defrost them. After defrosting, place them on a plate.
Put seafood in boiling salted and seasoned water and cook for exactly 30 minutes.
After the completion of the heat treatment process, we take the product out of the water, cool it and carefully clean it from the film.

By the way, in order to quickly boil unpeeled squid without the risk of harming your own body, place it in the freezer and keep it there for a month. Yes, the period is not short, but during such a time all pests and dangerous microorganisms will have time to die.

Technique for cooking squid

In fact, it is possible to thermally treat this sea inhabitant not only in a pot of boiling water, because modern kitchen appliances can cope with such a task for 5+. So, we cook squid using these kitchen gadgets:

In the microwave. Be sure to defrost them thoroughly before cooking so that the product is evenly boiled. Sprinkle chilled carcasses with olive or vegetable oil, lemon juice and spices to taste. Place them in the microwave and boil them for 1 minute at full power. You will end up with a product cooked in your own juice.

In a multicooker, this seafood can be thermally processed in two ways. 1) Pour water into the device, add all the necessary spices according to your own taste and preference, after boiling the water, place the prepared squid carcasses in a multicooker and boil for 2-3 minutes. In parallel, you can look closely at the color of the product - the white color of the meat will tell about its readiness. 2) Place the prepared seafood (peeled and defrosted) in a slow cooker, pour cold filtered water, add your favorite spices with salt and set the “steaming” mode on the device for 3 minutes.

In a double boiler, a prepared sea-dweller is cooked for 5 minutes.

Squid can also be cooked in a pressure cooker and other kitchen appliances.

After processing squid in any way, it is better to eat them immediately, because after a long time, they can become tough. Even after 20 minutes, the product may simply dry out. If purple spots remain on the edges of the food, trim them off, as they can cause bitterness to the food. To make the product saturated with a richer and more piquant taste, you can lightly fry it in a hot pan for several minutes.

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In what water to cook squid. How to cook squid properly - the most important cooking secrets

Preparatory work

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HOW TO COOK SQUID

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

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HOW TO BOOK SQUID

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is it possible to cook unpeeled squid

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Fresh squid

Frozen squid

How to cook squid rings for salad

How much squid should be cooked for salad and why?

Storage rules for boiled squid

Useful video

How to cook squid properly: 7 ways

How to choose squid

Preparing squid

Cooking squid in a double boiler

Cooking squid in the microwave

Cooking squid on the stove

Cooking frozen squid (defrosted)

Cooking frozen squid (no defrosting)

Cooking squid soft in 10 seconds

Cooking squid rings

Video: how to cook squid

Proper cooking of squid for salad - how to get a delicate product

Cook the peeled squid

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