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Stuffed squid in a slow cooker

Stuffed Squid in a Slow Cooker

Quick to make, yet delicious and nourishing. This dish looks appetizing and tastes wonderful. You can choose the filling to fit your budget and whatever's in your fridge. Some good options: mashed potatoes with cheese, a mushroom-and-rice mix, or vegetables with crab sticks.

Svetlana

Recipe author

Composition / ingredients

Servings:

Squid bodies

600

Rice

Carrots

Onion

Sour cream

Salt

Fresh herbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 26 % 7 g

Carbohydrates 30 % 8 g

146 kcal

GI: 38 / 63 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make stuffed squid in a slow cooker? Finely chop the onion. Pour a little vegetable oil into the slow cooker bowl. Set it to the "Sauté" mode and cook the onion for 3 minutes.
Step 2:

Then add the grated carrot and cook for another 5 minutes.
Step 3:

Cook the rice. Stir it into the sautéed onion and carrot. Chop the fresh herbs.
Step 4:

Season with salt and stir in the sour cream. The filling is ready.
Step 5:

Spoon the filling into the cleaned squid bodies. Fasten the openings closed with a toothpick.

A quick tip for anyone who finds cleaning squid a hassle — it's easy to simplify. Pour boiling water over the squid bodies, then plunge them into cold water. After that "hot-and-cold shower," the outer skin peels right off.
Step 6:

Set the slow cooker to "Sauté" and pour in the vegetable oil. After about three minutes, add the squid. Cook for 5 minutes with the lid closed.
Step 7:

Then flip them and cook for another 5 minutes, again with the lid closed.
Step 8:

The squid is done. Slice it and serve.

Keep in mind that the cooking times and settings in the recipe are approximate. Every slow cooker behaves differently, and even identical models from the same manufacturer can have their quirks. Before making a new dish in your slow cooker, read its manual carefully; then practice with dishes you already know before moving on to new ones, dialing in the setting and timing to suit your own machine.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
Important! For rice dishes that turn out perfectly every time, read our article on choosing the right rice and the secrets to cooking it.