Stuffed Squid Piglets

A fun, original, tasty appetizer for the Year of the Pig.

Recipe author

Servings:

Squid

Rice

150

Button mushrooms

100

Onion

Vegetable oil

Mayonnaise

Carrots (boiled)

Peppercorns

Ground black pepper

Salt

Lettuce leaves

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 18 % 6 g

Carbohydrates 59 % 20 g

161 kcal

GI: 15 / 85 / 0

Cooking method

Cooking time: 30 min

Step 1:

The ingredients you'll need.
Step 2:

Prep the squid: pull out the insides along with the quill, cut off the tentacles and the extra side flaps of the tail (save those for another dish). Rinse the squid tubes thoroughly.
Step 3:

Drop the squid into boiling, lightly salted water for 10 seconds, then immediately chill in ice water.
Step 4:

Peel the thin membrane off the squid.
Step 5:

For the filling, peel and finely chop the onion and mushrooms. Sauté the onion in a skillet with heated oil for 3-4 minutes, until golden and translucent. Add the mushrooms and cook for another 5 minutes over high heat, then take off the heat. Boil the rice until tender and let it cool.
Step 6:

Mix the rice with the mushrooms and onion and season with salt and pepper. You can add mayonnaise. Stuff the squid, packing the filling in tightly.
Step 7:

Cut triangular "ears" and round "snouts" from the carrot, poking two holes in the center of each snout. Attach peppercorn "eyes" and the carrot pieces to the squid piglets with a dab of mayonnaise. Move the squid piglets onto lettuce leaves and decorate the New Year's appetizer as you like. Enjoy, and happy holidays!