Stuffed squid in a slow cooker

Category: Fish dishes
Stuffed squid in a slow cooker

Ingredients

Whole squid carcasses
Rice
Champignon
Ham
Cheese
Onion
Salt, spices for fish

Cooking method

  • The size of squid carcasses and the amount of rice are different each time ... because a lot of squid fits into a large squid, and a little into a small one
  • We clean the squid from the film, keeping the tails. Boil rice until half cooked. Throw back, rinse. Fry mushrooms with onions. We cut the ham and squid marriage into small cubes (well, what cannot be stuffed).
  • We make minced meat: just mix all the ingredients - rice, fried mushrooms, chopped ham and squid, salt, pepper, add spices.
  • Carefully stuff the squid, stuffing it not very tightly, because the rice swells and the squid "puffs up" during the stewing
  • We stab the open end with a toothpick and put our carcasses in a multi pan, after pouring a little vegetable oil there.
  • You can sauté onions with carrots and tomato paste, as for cabbage rolls. I always do it differently ... yesterday I did it in curry sauce, for example. Fill the stacked carcasses with water (broth) and put on the "Pilaf" mode, but it is also possible to "Stew". On "Plov" it turns out better, due to the kind of toasted gravy
  • Stuffed squid in a slow cooker

Note

Bon Appetit....

tuskarora
I really want to. I respect squid. But I don't know how to cook them (by the way, are they boiled in the recipe or not before stuffing?). I already tried it in different ways from 1 to 6 minutes. And threw it into boiling water and first put it into the water. All the same rubber. Masha, how do you cook them?
SchuMakher
tuskarora they are raw before stuffing ...
If I make them for food or salad, I clean them and throw them into boiling water until they boil, this is somewhere, well, not more than a minute ... I always buy simple squids, those still in their skin, they are gray-purple, so they are always soft, and Chinese, white and clean, really like rubber, no matter how much you cook ... and it's better to take small carcasses ...
tuskarora
Oh thank you. I have just one gray martyr who has been hanging out in the freezer for six months. Wait, I'll get it and report back in the evening.
kava
Masha, can you somehow adapt this recipe to the oven? At least roughly how long it is and what the temperature is. Painfully delicious pictures, but we respect squid
artisan
Quote: ShuMakher

tuskarora they are raw before stuffing ...
I always buy simple squids, those still in their skin, they are gray-purple, so they are always soft, and Chinese, white and clean, really like rubber, no matter how much you cook ...
Masha !! Well, where were you a couple of days ago !!!! I just bought these little white ones, there were no others ...

I will definitely try your version, because I can't imagine squid except in a salad.

Quote: kava

Masha, can you somehow adapt this recipe to the oven? At least roughly how long and what temperature

Well, I didn’t notice that it’s not for the oven. I also want it for the oven !!!!
SchuMakher
kava, artisan I always made them just on the stove, in a stewpan, stewed ... and in the oven, pour butter, water on a baking sheet, cover with foil, and for 30-40 minutes ...
tuskarora
Here I am with a report
Stuffed squid in a slow cooker
Filling: rice + ham + cheese + spices. oil on the bottom of the saucepan. Top 1/2 chopped onion. Pouring mayonnaise + cream in equal proportions. Spices to taste (I have French herbs), a little water. Pilaf mode. When the squid began to pierce, sprinkled with cheese.What can I say - Very tasty !!!!! The squid is absolutely gentle, not rubbery. Masha, thanks !!
SchuMakher
tuskarora oh, how glad I am !!!!!
I made the lean version, and yours, with cheese and cream mayonnaise, I think, is very tasty!
lega
tuskarora what a delicious photo! Steam rises directly and saliva is released. Schumacher thanks for explaining about squid! In Soviet times, when there was not a lot of fish in the store, and there were squids, I often cooked them and were always soft. And now, little white, beautiful, but suffered, like a tuskarora, and stopped buying. After your advice, I will return to squid.

Schumacher, Masha, what to do with the cheese? Is it on a grater and in minced meat or something else?
SchuMakher
Yeah, on a small grater and into minced meat .... can be cut into small cubes, the same size as ham and squid
lega
I'm Masha with a report. Made squids. I could not report before, because the relationship with the computer is on you, and the assistant only today began to teach my mother how to transfer from the camera to the computer, how to insert. Today I have a premiere with a photo, the result is not guaranteed. Now about the squid. Not without jambs, at first I put the stuffed squids without oil, without water - I turned on the Stew mode, then ran off to read the recipe again, began to correct it. I had the remains of the sauce from the fish stewed with carrots and onions - I poured it into a cartoon, added the rest of the filling there - I turned on "Pilaf". The result was delicious! : nyam: Squids are soft, only the bottom is fried. Either from "Plov", or from the fact that she didn't pour anything at once. It also seemed to me that the ham was a little extra. Conclusion - I will cook. The family approved. THANKS for the recipe !!!

Stuffed squid in a slow cooker
SchuMakher
I rarely do it with ham, I like to put chopped squids there more ... You can experiment, put olives, small shrimps, champignons there ... in general, there is a place for fantasies to roam ... My bottom is also boiled, but this is what we smeared them on top, it turns out delicious, like frying from meat ...
kava
SchuMakher, THANKS for the recipe! It turned out very tasty. True, I forgot about the rice until half cooked and put it already fully cooked ... but it doesn't matter. Well, very tasty!
SchuMakher
kava To your health! I am very glad that I liked it!
lega
Quote: ShuMakher

kava To your health! I am very glad that I liked it!
Yesterday I made squid again. True, there were no mushrooms at home. The filling was "blinded from what was" - rice, fried carrots with onions, substandard squids, olives (green with lemon). Poured a mixture of cream with mayonnaise. It turned out delicious. Another THANKS to Masha!
Gasha
Manyunya, how I overlooked this !!! I just stuck my nose to the monitor !!! Well this is our FSE !!! I haven't cooked this in a cartoon yet, so thank you so much! I'm bookmarking!
SchuMakher
Ganechka, I'm waiting for the report!
Gasha
Don't wait soon ... Squids are not planned in the near future ... But as soon as possible, right away! There will be a surprise!
NatalyMur
Today I made squid according to your recipe. It turned out to be very tender - you wouldn't even think that these are squids. True, I didn't put the ham. Thanks for the good recipe.
Stuffed squid in a slow cooker
SchuMakher
NatalyMur Pretty little pigs! Glad you liked it! Delicious!
NatalyMur
I don't even know how much they were made in the cartoon. I put it on Plov and went to bed, and in the morning we were on heating. But they are eaten for sure sooooo fast
SchuMakher
Quote: NatalyMur

I put it on Plov and went to bed, and in the morning we were on heating.

That's why we love cartoons!
izumka
Mashulechka, came with a thank you! What delicious squids turned out! We didn't even have time to take a picture, they ate everything at once! Instead of ham, I put pollock fillet in the filling. I wonder why, when boiling for more than 3 minutes. squids become "rubbery", but here they stewed for almost an hour and just melt in your mouth!
I will definitely do it!
SchuMakher
izumka Good luck!
Quote: izumka

I wonder why, when boiling for more than 3 minutes. squids become "rubbery", but here they stewed for almost an hour and just melt in your mouth!

I think it has to do with protein denaturation. First, it denatures and the squid is hard, and then, in the course of further heat treatment, further destruction of the protein chain occurs and the squid becomes soft

Well, it's like a corpse, first rigor mortis, then soft
izumka
Quote: ShuMakher

I think it has to do with protein denaturation. First, it denatures and the squid is hard, and then, in the course of further heat treatment, further destruction of the protein chain occurs and the squid becomes soft
I once did "tests" when cooking squid. After 3 minutes it was tough, continued to cook and tried it from time to time. Nothing has changed for two hours! I didn't have enough patience anymore ... Now I throw 1 squid into boiling water for salads and count to 30. I take it out immediately. Always very soft! Therefore, I looked at this recipe for a long time and did not dare to make it, although we love squids very much! And when I did it, I was very pleasantly surprised! Delicious, soft!
NataMi
Good people, somebody tell me how many minutes to put the squid, otherwise I don't see something !!!!!
Kasanko
And we are somehow skeptical of squid, probably in vain there is such a simple recipe, I would be tempted to try it. Will be a post-New Year exotic dish thanks for the recipe
SchuMakher
Quote: izumka

I once did "tests" when cooking squid. After 3 minutes it was tough, continued to cook and tried it from time to time. Nothing has changed for two hours! I didn't have enough patience anymore ...

in-in, I'm gru .... denaturation
NataMi if on "pilaf", then the time is set there, if on "amusement", then on the time initially set by the cartoon, i.e. 40 minutes (it is written down there)
Kasanko try it, it really tastes good
NataMi
(y) thanks !!
Rada-dms
ABOUT! Cool option! : girl_claping: I will buy squids, I will definitely cook them! And the composition suits me!
SchuMakher
Ol, I've been boiling rice lately until it's fully cooked, it's more convenient to stuff it, you know exactly how you fill it, it will be so, and if it's half-cooked, then it can open it up so hard that the carcass will burst or the truncate will come out
mvg
SchuMakherHow much water do you pour?
SchuMakher
Half a squid in height, something like that ...
Elena Tim
Would like to treat it once!Stuffed squid in a slow cooker
SchuMakher
Elena Tim, yes you really naked woman Will you surprise you with stuffed squid?
Elena Tim
Yes! Moreover, very much! Of course, if I didn't do them. But I’ll really be surprised at yours, otherwise he’s always giving me all kinds of henna! And I would give a sniff of a gram of garlic!
SchuMakher
From zhezh snake, eh !!! Petsialno froze those shooters, I'll bring them on Saturday! And the gift is unborn, so try not to show it to people !!!!
Elena Tim
Quote: ShuMakher
Petsialno froze those shooters, I'll bring them on Saturday!
What, really, froze ?! Ty, my gopher!
I have a sari, I will count the lope there! God forbid you will eat at least one on the way!
Quote: ShuMakher
And also a gift born
Choyt this year you're early ... Last year had to wait until October.
Quote: ShuMakher
just try not to show it to people !!!!
Yes, I will show, I will show, hospadya, tailed braggart.
What is tama, eh? This time - a three-meter lyagan? Meter is not fashionable yet?
SchuMakher
Nizafto won't tell! And you yourself will never guess: girl_blum: eh
Elena Tim
This is followed by untranslatable Russian folklore ... Stuffed squid in a slow cookerStuffed squid in a slow cookerStuffed squid in a slow cookerStuffed squid in a slow cooker
NataliaVoronezh
Mash, Schumacher, dragged him to her place. I have to do it, otherwise I like them, and I don’t know how to shove them anywhere else except for salad.
SchuMakher
: girl_cray: aaaaaaa, Lenka has one more gratitude! Nobody loves me
NatalyMur
SchuMakher, Masha! They love! Mustache is all right!
Elena Tim
Quote: ShuMakher

: girl_cray: aaaaaaa, Lenka has one more gratitude! Nobody loves me
Oh, you infection! She immediately ran to beg for extra gratitude!
FSE, fieh you, not an egg with a cowboy!
Elena Tim
Relax already, you have more!
SchuMakher
NatalyMur,

Oh so, Lenochka, it means that the egg is without a cowbass, you say? Oh well ....Can we also have a coffee without cream?
Elena Tim
Quote: ShuMakher
Can we also have a coffee without cream?
Now yes! I have a short conversation with the grateful beggars!
Elena Tim
Lose so far, and for me one will not beg, fich you, and not cream!
SchuMakher
Vaughn, I asked for a whole extra five for you

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