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Squid stuffed with rice and egg with sour cream in the oven

Squid Stuffed with Rice and Egg, Baked with Sour Cream

An original dish that works as either an appetizer or a main! Baking rice-stuffed squid in the oven is quick and easy. It comes out light and tender, and it's just as at home on a weeknight menu as on a holiday table. Feel free to stuff the squid however you like, to your own taste.

katushafin

Recipe author

Squid stuffed with rice and egg with sour cream in the oven

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Composition / ingredients

Servings:

Squid

Rice

120

Eggs

Sour cream

200

Fresh herbs

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 21 % 6 g

Carbohydrates 34 % 10 g

149 kcal

GI: 10 / 90 / 0

Cooking method

Step 1:

How do you bake rice-stuffed squid in the oven? First, gather your ingredients. Short-grain, non-parboiled rice is best. Adjust the amount of eggs and rice to the size of your squid — mine were small and I had filling left over. Thaw the squid ahead of time at room temperature.
Step 2:

You need to remove the thin outer membrane from the squid. An easy way to do this: drop them into rapidly boiling water for a minute. The skin curls up, and then you just rinse them under water.
Step 3:

Also pull out the clear quill (the "pen") and the innards.
Step 4:

Rinse the rice and boil it in lightly salted water until done. Drain it in a colander, rinse with cold water, and let it cool.
Step 5:

Wash the fresh herbs well, dry them, and chop.
Step 6:

Hard-boil three eggs, cool, peel, and finely chop them.
Step 7:

For the filling, combine the rice, chopped hard-boiled eggs, and herbs; crack in the remaining raw egg, season with salt, and add spices. If you salted the rice, add only a little salt here. Mix well.
Step 8:

Stuff the squid with the rice filling. Do this gently, so you don't tear the thin skin of the squid.
Step 9:

Arrange the stuffed squid in a baking dish. Pour in a little water, just enough for a thin layer on the bottom. Spread sour cream over the top.
Step 10:

Bake the squid in the oven at 450°F (230°C) for about 30 minutes. Enjoy!

The squid came out soft, not the least bit rubbery. We ate them both hot and cold — delicious either way! When serving cold, it's nice to slice each squid into rounds. You can put any vegetables in the filling: carrots and onions (pre-sauté them until done); bell pepper, on its own or with others. Squid stuffed with cabbage makes a great meatless dish — add other vegetables to the cabbage, like onion, carrot, and pepper. Instead of eggs, you can use mushrooms (also sautéed with onion first). You could even use ground fish for the filling, mixed with rice. Squid can also be baked under mayonnaise, and you can sprinkle cheese over the top.