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Stuffed squid with rice and egg

Stuffed Squid with Rice and Egg

A recipe for a hearty, delicious dish that comes together simply and quickly — it's sure to earn a spot in your recipe box. A little time on this easy recipe gets you a great, wholesome dinner, breakfast, or lunch main. Squid made this way dresses up a holiday table, and they travel well for a picnic or the office. Serve them as a main dish, or chilled as an appetizer.

wella

Recipe author

Composition / ingredients

Servings:

Squid bodies

Eggs

Rice

100

Fresh herbs

Tomato paste

Sour cream

150

Water

100

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 20 % 5 g

Carbohydrates 28 % 7 g

117 kcal

GI: 14 / 86 / 0

Cooking method

Cooking time: 40 min

Step 1:

Rinse the rice and get it on the stove — no time to waste. Once it boils, lower the heat and let it cook through in salted water. Then cool it.
Step 2:

Put the eggs on to boil — we need them hard-boiled.
Step 3:

Now for the squid. If your squid bodies aren't cleaned, trim off the tails (you can cut them into thin strips, boil them for two minutes, and add them to the filling). Mine were already cleaned and frozen — the package said to thaw and clean them before cooking, so that's what I did.
Step 4:

Once the hard-boiled eggs have cooled, cut them into small cubes.
Step 5:

Rinse and dry your herbs (green onion, dill, cilantro, parsley) and chop them finely too.
Step 6:

Rice ready? Rinse it, let it drain, then mix it with the rest of the filling ingredients and season with salt and pepper to taste.
Step 7:

Crack in a raw egg and mix everything again. You've got a delicious squid filling.
Step 8:

Stuff the squid bodies with it, packing the rice mixture down well with a spoon.
Step 9:

Stir together the tomato paste, sour cream, and water, and season with salt and spices. Mix well.
Step 10:

Arrange the squid (pinned shut with wooden toothpicks) in a pan that's good for stewing and pour the sauce over them, adding a little more water if needed (if there's not enough sauce, top it up with equal parts water and sour cream). Once the sauce comes to a boil, simmer for about five minutes.
Step 11:

Serve the squid sliced, spooning the sauce over — you can stir any leftover filling into the sauce while it simmers. Don't forget to take out the toothpicks!

A few more tips. For tender, tasty stuffed squid, use uncleaned squid — cleaning them takes all of five minutes. Short-grain rice is best, but in practice even a wild-rice blend works nicely here. You can add other things to the filling — mushrooms, say — it's up to you. You can also make the braising sauce differently, adding garlic and so on. When you stuff the squid, don't pack them too full, or the filling will burst out as they cook, since squid shrink on the heat. Test the squid for doneness with a fork — it should slide in easily. If you have filling left over, stir it into the sauce for an even heartier dish.