Stuffed squid rice cottage cheese greens. Recipe for squid stuffed with cheese, mushrooms and egg. Recipe for squid stuffed with shrimp

Squid stuffed with rice and mushrooms, baked in the oven - hearty, tasty and original dish. Preparing quite easily, and looks decent even on the festive table. All that is required here is to prepare simple stuffing, stuff seafood and send to the oven.

As a filler, in addition to the products proposed in the recipe, other components can be used. Squids have a delicate and neutral taste, so it’s easy to pick up additives for them. The main thing is not to put a large amount of spices and seasonings in the filling, as they can "score" taste qualities main ingredient.

Ingredients:

• squid - 4 carcasses (about 500 g);
• fresh champignons - 250 g;
• bulb - 1 pc.;
• cheese - 130 g;
• boiled rice - 250 g;
• vegetable oil (for frying mushrooms) - 3-4 tbsp. spoons;
• mayonnaise - 2-3 tbsp. spoons;
• salt, pepper - to taste.

Squid stuffed with rice and mushrooms in the oven

How to cook stuffed squid

1. Let's prepare the filling. After peeling off the husk, finely chop the onion. Heat oil in a frying pan and fry onion slices until golden brown. Don't forget to stir occasionally.
   
2. We wash and cut the mushrooms into thin slices, load them with onions. Stirring, keep the mixture on fire until the liquid has completely evaporated. Sprinkle with salt/pepper at the end.
   
3. Three large cheese, mix with a fried mixture of champignons and onions. Add rice boiled in advance until cooked (the recipe will require 250 g of already boiled grains).
   
4. We fill the ingredients 2-3 tbsp. spoons of mayonnaise, stir. Take a sample and add salt/pepper if necessary.
   
5. We clean thawed squids under running water from the skin and transparent film, remove the insides. We wash the prepared carcasses.
   
6. After removing the fins, stuff the squids with a mixture of mushrooms, rice and cheese. We stab the open part with toothpicks. We spread the carcasses in a baking dish, lightly grease the seafood with mayonnaise on top. We send it to the oven preheated to 200 degrees, bake for about 20 minutes.
   
7. Stuffed squids can be eaten hot with a side dish. Alternatively, cool completely, cut into rings and serve as cold appetizer. For the festive table, you can decorate the carcasses in the form of pigs by cutting out the “ears”, tail and “piglet” from the sausage, and forming the “eyes” and “nostrils” from olives or peppercorns.
   

Squids stuffed with rice and mushrooms are ready! Bon Appetit!

If they are served at the table for the second hot dish, they will be combined with any side dish and fresh vegetable salad.

Stuffed squid carcasses can be fried and stewed, boiled and baked, and also served as cold appetizers.

Try to cook, and you will not regret it, because the effect of serving such an original creation will exceed all the expectations of the hostess.

Undoubtedly, love or extreme dislike for seafood is a matter of taste for every person. And the author of this article had to be acquainted with people who do not eat seafood at all - they cannot stand the smell and taste, and also meet allergy sufferers with intolerance to seafood protein, although this is rare.

So, this article is for lovers and connoisseurs of the rich, magnificent and such varied cuisine sea ​​delicacies!

How to cook stuffed squid according to Dukan

You will need:

• 6 pcs. fresh squid (or cooked carcasses)
• 150 g fresh red fish
• 1 PC. egg
• 150 g crab meat
• 1 PC. Sweet pepper
• 30 ml cream 5%
• 1 bunch parsley

Cooking method:

We wash fresh squids and send them to boiling water for a short time.

You can’t cook squids, otherwise they will become tough and not tasty! It is enough to send them into boiling water for 10 seconds, then remove the remnants of the film from them

We cut the red fish into pieces, add the egg and chop in a food processor or processor

Add cream and mix

Add chopped parsley, pepper and salt to the resulting fish mousse, mix well

crushed crab meat

Cut sweet red pepper into cubes

Saute peppers in a pan without oil

Turn off the fire under the pan, add crab meat and warm it up, mixing with pepper

After the mixture of pepper and meat has completely cooled, mix everything with fish mousse

We fill the carcasses with a spoon, tightly laying the filling inside, leaving room for fixing

We close each copy with a toothpick in this way, chopping off its edge

Cook in boiling salted water for exactly 5 minutes

Cut into portions on the board

This dish will go well with a salad of cucumbers, tomatoes and red peppers with herbs.

Bon Appetit!

Stuffed squids with minced meat and mushrooms in dry wine

You will need:

• 8 pcs. fresh squid head on
• 200 g dry white wine
• 200 g cherry tomatoes
• 500 g minced pork and beef
• 250 g fresh mushrooms
• 1 PC. onion
• 30 g green onion feathers
• 1/2 piece Sweet pepper
• 1 PC. lemon
• 70 ml olive oil
• 2-3 garlic cloves
• 10 g black pepper
• 10 g Provence herbs

Cooking method:

We will pay special attention to cleaning the squid with the head

We pull by the head, remove all the insides with our fingers, getting such a bag

We well wash the carcass inside with running water from sand and remnants of the insides

With a knife, remove the skin from the carcass, prying it with a sharp knife

Dry the cleaned carcass with a paper towel

Remove the eyes from the head with your fingers

We make an incision with a knife just above the paint pockets

We separate the incised part from the tentacles as in the photo

The resulting asterisk is well washed with water.

Finely chop the onion, fry over low heat, add chopped garlic

A few rings of bell pepper cut into cubes, add to the onion

We do not cut the mushrooms finely, as they are fried

Put the minced meat in the pan, mix and fry lightly

Add salt, pepper and Provence herbs

When minced meat turns brown without pink color, add mushrooms

When the mushrooms are a little fried, remove from heat and cool on a plate.

We stuff the squids, filling them tightly, leaving room for fixing

Peel off the edge of each with a toothpick

Fry them in a pan on both sides until lightly browned.

As soon as the carcasses are reddened, remove and transfer them to a deep bowl.

Lightly fry the tentacles on both sides, put them in a pan with squid

Add table wine to the pan and put on moderate heat

Calamari should be half in wine

Simmer covered in wine for 5 minutes on each side, 10 minutes in total

Two minutes before the end of the stew, add halves of cherry tomatoes

We spread the squids on a plate, sprinkle them with finely chopped green onions

Drizzle with freshly squeezed lemon juice

We decorate the dish with stars - tentacles, cherry tomatoes and lemon quarters

Bon Appetit!

Tender stuffed squids with potatoes in the oven

You will need:

• 6 pcs. Adriatic squid fresh
• 2 pcs. large potatoes
• 50 g parsley
• 2 sprigs of celery
• 1 PC. lemon
• 70 g ginger
• 2 cloves garlic
• olive oil
• 1 pinch curry seasoning
• 1 pinch black pepper
• 1 teaspoon tablespoon Worcestershire sauce
• 3 pcs. medium tomatoes (optional)

Cooking method:

We remove the insides of squids, do not remove the skin from the carcasses, separate the tentacles from the head

We wash the carcasses and tentacles well with running water, finely cut the tentacles

We chop the greens, add chopped garlic, chop the ginger on a fine grater, fry in olive oil in a skillet over medium heat

Add finely chopped tentacles to the greens

Simmer, stirring, for about 5 minutes and remove from heat.

Boil potatoes in uniforms and grind with a press

Mixing fried tentacles with mashed potatoes

Add curry, pepper, a little salt and Worcestershire sauce

Mix the filling well and fill with a teaspoon of squid carcasses, chop off each with a toothpick

We spread the squid and tomato halves with the remaining filling in the form, pour the carcasses with olive oil and freshly squeezed lemon juice

Bake in a well-heated oven to 180 degrees for about 20 minutes until browned

Bon Appetit!

How to cook squid with cabbage stewed in cream

You will need:

• 5 pieces. squid carcasses, peeled
• 400 g green cabbage
• 2-3 pcs. red tomatoes
• 300 g sea fish fillet
• 200 g champignon mushrooms
• 400 g cream 10%
• 2-3 pcs. green onion
• 1 PC. onion
• 2-3 garlic cloves
• salt pepper

Cooking method:

Finely chop the onion

Fry it in a frying pan in a small amount of vegetable oil.

Add finely chopped mushrooms to the skillet

Finely chop the cabbage

We put it in a pan with onions and mushrooms, continue to simmer everything over moderate heat

We cut sea ​​fish small pieces

And add it to the pan to stew with the rest of the filling components

Lay in the diced tomatoes last.

We completely cool the filling and you can stuff the squid carcasses

Peel off each with a toothpick

It turns out here are such bags with minced meat

We put ready-made in a saucepan or in a saucepan

Fill them with hot cream so that our bags are half immersed in them.

Add salt and pepper to the cream to taste

When the cream boils, simmer for 3 minutes on one side, then turn the bags over to the other side and simmer for another 3 minutes, turn off and put the saucepan off the stove

We decorate ready meal green onions

Bon Appetit!

Recipe for squid stuffed with cheese, mushrooms and egg

You will need:

• 5-6 pcs. fresh squid
• 200 g champignon mushrooms
• 1 PC. bulb
• 150 g cheese
• 3 eggs
• salt pepper

Cooking method:

Rinse squids, dip in boiling water for 10 seconds and remove the skin

Hard boil eggs, cool and peel

Finely chop the onion and mushrooms, fry them a little in a pan

Finely chop the eggs with a knife, grate most of the cheese

Mix mushrooms, cheese and eggs well, salt and pepper to taste

We put the carcasses in a baking sheet, put in an oven well preheated to 180 degrees

5 minutes before the end of cooking, sprinkle the squids with the remaining cheese.

When the cheese on top is melted, the squids are ready!

Here is such a beautiful and appetizing baked squid in a section!

Bon Appetit!

Delicious stuffed squid with rice and mushrooms in the oven

Cooking method:

Peeled squid carcasses pour boiling water, drain after 10 seconds hot water and leave to cool

Slightly fry the diced mushrooms in a small amount of vegetable oil

Sauté the onion separately until golden.

Add sweet onion bell pepper, diced

Add fresh carrots, grated on a fine grater

All mixed with pre-boiled rice

Add some mayonnaise, salt, pepper

Stir until smooth and fill the squid

We chip each with toothpicks crosswise

We put squids on foil on a baking sheet, grease each vegetable oil using a brush, water them with freshly squeezed lemon juice

Bake in a preheated oven to 180-190 degrees until browning squid

Bon Appetit!

Calamari with cottage cheese and shrimps

You will need:

• 0.5 kg fresh cottage cheese
• 3 pcs. squid carcasses
• 150 g shrimp, peeled
• 0.5 cup sour cream
• 1 tsp paprika
• 50 g parsley
• 3 cloves garlic
• salt pepper

Cooking method:

Dip the squids in boiling salted water for three minutes, drain the hot water and cool

Add garlic to cottage cheese, passing it through a press

Also add finely chopped parsley.

We fall asleep in the cottage cheese paprika

Add sour cream and mix thoroughly with a fork

We shift the cottage cheese with herbs into a blender

Add pepper and salt to taste and beat for 5 seconds

Tightly fill the top of the squid with the resulting pasty filling

We place the stuffed squids in cups, put in the cold to allow them to cool and harden in their shape.

Cut cold into rings, decorate with herbs and serve

Bon Appetit!

Video recipe for stuffed squid with breadcrumbs in a double boiler

I found squids without entrails in one store, only the skin needs to be removed, but it doesn’t matter, and if I’m lucky, they are also large 3-4 pieces per half a kilo.

* traditionally tentacles are used in the stuffing very finely chopped. I prefer to leave them whole and serve with calamari.
** Rice is needed round-grained, which is well boiled and sticky. Good varieties for risotto.
*** Tomatoes can be replaced: from canned food, natural without additives, tomato paste, sautéed.
**** white wine - dry, table. good quality. you can do without it. but tastes better with wine
you can add vegetables to the filling if you wish: potatoes cut into small cubes, zucchini, eggplant. carrot.

Clean the squids from the insides, if any, peel off the skin. Rinse under running water. It is advisable to turn it "inside out" and remove everything superfluous from the inside. Feel with your fingers for the remains of different plates and rinse well again. Leave in a colander.

Rinse and soak rice.
Peel the onion. Finely chop 1-2 onions and saute in olive oil until soft and slightly golden. if vegetables are added, then add them after the onion. when the vegetables are stewed and acquire a slightly golden color, add 1 finely chopped tomato, and then rice.

Add a glass of water and salt, simmer the filling for 5-8 minutes until the rice is half cooked over low heat. Pepper and add greens.
Don't neglect mint, it gives that one flavor so typical of rice dishes in Greek cuisine..

Stuff the squid with a teaspoon to a maximum of 1/3 and not very tightly. Squids shrink greatly when cooked, and rice swells. If they are filled completely, they will burst.

"Sew" the edge with a toothpick.

Pour a little oil* into a wide saucepan or stewpan and sauté the onion in it, cut into half rings, add the tomatoes and simmer for 5 minutes. Add squid, tentacles, if not put them in the filling and white wine. Salt, mix everything gently. you can add a sprig of thyme or oregano for flavor. Simmer after boiling over low heat for about 60-80 minutes until the squid softens.
Don't forget to remove the toothpicks before serving.
Stuffed squid is a dish on its own, it only needs to be accompanied by a fresh vegetable salad.

History of squid stuffing

So if you do not know how to cook stuffed squid, then be sure to follow step by step recipe on our website. By the way, the history of the emergence of such a tasty and tender dish, like stuffed squids in the oven, originated in the Mediterranean - in Ancient Rome and Ancient Greece, but of course they didn’t have an oven, but there were huge ovens in which cooks of noble townspeople stuffed stuffed squids with mushrooms and rice. Then such seafood was just a tasty morsel and they were excellently paid for in the markets, which is why squids were served stuffed with mushrooms only for dinner parties or for the arrival of honorable guests of royal blood.

If the cook could not cope with the preparation of a dish, for example, squid stuffed with rice, then he could easily be exiled to the galleys, demoted or sold to a slave trader. So you yourself understand how important the process of preparing stuffed squid according to recipes with photos is. To make it easier for you, let's cook for the first time squids stuffed with ordinary, everyday stuffing, for example, rice with cottage cheese and herbs. This option of a seafood appetizer will appeal to everyone without exception and will suit anyone. meat dish or for a salad.

Take the necessary ingredients

• 2-3 squid carcasses;
• 150 g of rice;
• 200 gr of cottage cheese;
• 0.5 bunch of dill;
• 0.5 tsp salt.

Our dish will be ready in 25-30 minutes, so you can easily mark the time before dinner or when guests arrive.

How to cook stuffed calamari

1. First of all, let's collect everything necessary products for cooking. You can buy squid in any store or supermarket, however, like everything else. The only negative is that these seafood are sold heavily frozen. When buying 1 kg of squid carcasses, when defrosting, you will receive about 500 g of live weight, so if you have the opportunity, and if there is availability in stores, then purchase unpeeled squids. Although they require processing, they are not enveloped during freezing with an ice crust that is many times greater than them. And at home, you just scald them with boiling water, remove the remnants of the skin and pull out the beak - a thin transparent tube. By the way, choose any cottage cheese for the dish - its fat content for cooking is absolutely unimportant. But if you are on a diet, then get this one. milk product with less fat and vice versa.
2. First of all, let's start by defrosting the squid carcasses. You can do this overnight if you are going to stuff the squid in the morning, or place them from the freezer in the refrigerator in the morning if you are preparing this seafood for dinner. But when the guests suddenly appeared on the threshold, the defrosting of squids can last only 5 minutes - just put them in warm water and change it several times as it cools. Then you will see with your own eyes how the layer of ice on each carcass melts under the action of warm water. Just make sure you don't defrost them. microwave oven- squids are so tender that they can easily boil in it. Moreover, they will not be cooked entirely, but only in separate parts on the carcass, and nothing can be corrected.

   

3. As soon as the squid carcasses are defrosted, we rinse and cut the dill greens. Greens lovers can be recommended to add parsley and spinach - everything is up to you. In general, it is dill that sounds best with cottage cheese, and therefore we will cook stuffed squids with it.

   

4. Next, wipe the cottage cheese through a sieve or through a colander - so it will become more airy and tender.

   

5. Boil rice in boiling water, preheating it in a saucepan. It takes 12-15 minutes in duration. First, cook rice for 3-4 minutes on high heat, 5-6 minutes on medium and turn off the heat, letting it brew for another 5 minutes and swell. It is then that the rice does not boil soft and it turns out al dente.

   

6. Mix boiled rice, grated cottage cheese and chopped herbs in a container, lightly salt.

   

7. Fill the squid carcasses with minced meat, slightly not filling up to the edge, as we will fasten the edges with toothpicks. This is done so that during the cooking or baking process, the filling remains inside the carcasses and gives them the desired rounded shape.

   

8. Place the stuffed squid in a saucepan or saucepan and pour boiling water over it. It is necessary to boil squids for 2-3 minutes - in no case no more! Do not worry about their readiness, this is exactly the time they need, so do not try to give them an extra minute - this will only ruin the whole dish. If you bake stuffed squids in the oven according to the photo, then preheat it to the maximum and simmer them there for 2-3 minutes too.

   

9. As soon as we see that the carcasses are puffed up, and their edges are slightly curved - we take out our dish - it is in perfect condition!

   

10. Let this fragrant appetizer cool slightly and cut it into rings with a sharp knife. Especially tasty are squids with slices of citrus fruits: lemon, orange, grapefruit. A few capers will also play into our hands, because squid has a classic filling, which is a sin not to season with sourness and light bitterness.

    

Useful properties of squid

Now that you already know all the secrets of cooking this dish, you can easily cook squid stuffed with cheese or mushrooms, the main thing is that you are already a real sea cook! Include seafood dishes in your weekly diet and you will definitely not know thyroid problems! In addition, cooked squids are so healthy dish that they are recommended even to children, especially in the process of their active growth. Well, it’s not even worth talking about the fact that they are an excellent product for a romantic evening, because squids are so tender and tasty that they won’t add any heaviness to the stomach, but they will perfectly saturate the body and give energy to do new things!

Despite the apparent complexity of the dish, stuffed squid in the oven are surprisingly easy to cook. At the same time, they turn out to be very tasty, and most importantly - healthy and nutritious. Often such an unusual dinner is prepared by those who want to surprise and heartily feed their guests and household members. In addition, this original hot dish is very popular among lovers. original recipes. After all, most people have long become fed up with classic dishes: a baked bird, pork knuckle, beef steak and more.

There is another reason why, instead of the usual holiday dinner, you should make stuffed squid in the oven. The fact is that seafood contains a large amount of protein, macro- and microelements. At the same time, they are completely free of fat. That is why the second dish we are considering is very often prepared by those who carefully monitor not only their health, but also their figure.

Squids (stuffed) in the oven: recipes for cooking original dishes

If you want to feed your household heartily and tasty or cover a rich festive table, then we suggest using this recipe.

You can stuff squids with different ingredients. Someone uses ordinary vegetables for this, someone uses various cereals, and someone uses fresh or pickled mushrooms. We decided to combine all the listed products and make a hearty meal.

So, to cook squid stuffed with rice and mushrooms, you need:

• long grain rice - about 170 g;
• fresh mushrooms - 350 g (it is recommended to purchase medium-sized champignons);
• large white bulbs - 2 pcs.;
• sunflower oil (use refined) - a little (for frying ingredients and lubricating the mold);
• crushed pepper and salt - at the discretion;
• low-calorie mayonnaise - about 150 g;
• coriander, basil, dill and parsley (dried) - apply to taste;
• juice of one lemon.

Filling preparation

Before you cook stuffed squids, you need to make a fragrant filling. For this we decided to use long grain rice and fresh mushrooms. These ingredients are well combined with each other and make the dish hearty and tasty.

To prepare stuffed lean squids, the grits are well sorted out, laid out in a sieve and washed thoroughly in warm water. At the same time, the rice is strongly kneaded with hands so that all the dirt is gone and it becomes as transparent as possible. It is recommended to boil the cereal for the filling in salt water. The liquid in the pan is brought to a boil, and then the rice is spread. It is desirable to cook it until half cooked. It will become completely soft in the oven. After cooking, the cereals are discarded into a fine sieve, washed well in cold water and leave to drain all the liquid.

After boiling the rice, you can begin to process the mushrooms. Fresh champignons are thoroughly washed, unnecessary elements are cut off, and then chopped into small cubes. Onion heads are treated in exactly the same way. They are necessary so that the stuffed lean squids turn out to be as fragrant and tasty as possible. processing vegetables and fresh mushrooms, they are laid out in a saucepan with oil and fried until golden brown. Subsequently, pepper and salt are added to the ingredients.

At the end, the fried mushrooms and onions are laid out to the previously boiled cereals and mixed well. If desired, you can additionally add dried basil, dill, parsley and coriander to the filling. With them, the dish will turn out more fragrant.

Processing frozen squid

Before cooking squid stuffed with rice and mushrooms, they should be completely defrosted. Seafood is thoroughly washed in warm water, all existing films are pulled together and boiled. Squids are dipped into a boiling liquid only for a couple of minutes. Otherwise, they will turn out to be “rubber”, and it will be quite problematic to chew them. At the end, the finished seafood is sprinkled with lemon juice and left aside for ¼ hour.

We form an unusual dish of squid carcasses

Squids stuffed with mushrooms and rice groats are very satisfying and nutritious. This dish is surprisingly easy to prepare.

After the filling of champignons and cereals is ready, you should start stuffing seafood. To do this, previously cooked minced meat is placed in boiled squid. The filled products are flavored with a small amount of mayonnaise (sour cream can be used) and laid out in a deep form, greased with oil.

Heat treatment in the oven

After all the squid stuffed with mushrooms and rice groats are placed in a baking dish, it is placed in a heated cabinet. They are not baked for too long, otherwise, as we have already said, the seafood will become tough. A squid dish is considered suitable for consumption after all stuffed products are slightly browned.

How to serve at the dinner table?

As you can see, stuffed squid in the oven are cooked relatively quickly and easily. After browning seafood, they are carefully removed from the oven and immediately transferred to a plate. Pouring squids with some kind of sauce and sprinkling with fresh herbs, they are cut into thin pieces and presented to the table. In addition to the dish, a side dish of potatoes or pasta, as well as a piece white bread. Bon Appetit!

Step by step cooking squid stuffed with cheese and herbs

If the taste of baked squid with rice and mushrooms does not suit you, then they can be stuffed with other products. Moreover, they are ideally combined with practically any ingredients.

What else can you cook squid (stuffed) in the oven with? Recipes for such dishes involve the use of completely different components. The most popular of these is hard cheese. With it, baked seafood is more nutritious and tender.

So, to make squid stuffed with cheese, we need the following ingredients:

• frozen squid large - about 900 g;
• pickled spicy mushrooms - 150 g;
• fresh greens (you should use parsley, green onions and dill) - in a large bunch;
• garlic cloves - 2 pcs.;
• sunflower oil - a little;
• large eggs - 2 pcs.;
• hard cheese - about 400 g;
• salt and crushed pepper - apply at discretion;
• fat sour cream - about 150 g;
• juice of one lemon.

Making the stuffing

Before you cook stuffed squids, you should process all the products for the filling. Pickled mushrooms are completely deprived of brine, and then chopped into small cubes. Grated garlic cloves are added to them and a little sunflower oil. Hard cheese and boiled chicken eggs rubbed on a large grater and poured into the mushrooms. Fresh herbs (parsley, green onions and dill) are also washed well. After grinding, it is laid out in a common container. All ingredients are flavored with spices and sour cream, and then thoroughly mixed. At the output, a very fragrant and rather viscous filling is obtained, which is immediately used for its intended purpose.

Boiling squid

As in the previous recipe, they are completely thawed before cooking seafood. Raw squid thoroughly wash and remove all unnecessary films. Subsequently, the processed carcasses are lowered into strongly boiling water. Seafood is cooked no more than three minutes. If you keep the squid a little longer, then chewing them will be problematic. The boiled carcasses are completely cooled, and then sprinkled with lemon juice and left aside for ¼ hours.

The process of forming and baking products

Stuffed squid in the oven are cooked quite quickly. But before sending the products to a heated cabinet, they should be properly stuffed.

The processed carcasses are opened, and then a few tablespoons of the filling are laid out in them. Stuffed squids are thoroughly greased with fat sour cream, wrapped in foil, placed on a baking sheet and sent to a preheated oven. Stuffed squid should be cooked at a temperature of 190 degrees for ¼ hour.

We serve an unusual seafood dish to the table

After baking, the squids are removed from the foil and laid out on a flat plate. Having flavored seafood with some kind of sauce and herbs, you should add a side dish to them and immediately serve to invited guests. In this case, it is recommended to pre-cut the carcasses into thin pieces.

Ready-made squids with aromatic cheese filling are very high in calories. Under the influence of high temperature, the solid dairy product melts well, and its taste becomes very delicate.

Summing up

The process of cooking stuffed squid at home does not require a lot of free time, special culinary skills, and rare, expensive ingredients. Despite this, this dish turns out to be very tasty and beautiful. Stuffed squids look very unusual and will decorate any table. This recipe should definitely be noted by those who like to surprise and heartily feed invited guests.