Stuffed squid with rice and egg
Description
This recipe successfully combines three different sources of protein—squid, eggs, and rice. In addition, onions sautéed with tomato paste give the filling a pleasant flavor. Sour cream, poured over the stuffed squids before baking, makes them especially tender. Pay special attention: when filling the squid bodies, do not overfill, leaving enough room for the rice to expand in volume. Watch out,
Instructions
- 1
Step 1
1. Before preparing the squid stuffed with rice and egg, cook the rice. Use the regular cooking method. Once the rice is ready, drain it in a colander and rinse with cold water.
- 2
Step 2
2. While the rice is draining, prepare the sauté. To do this, fry the finely chopped onion until translucent, then add tomato paste. Continue frying for a couple more minutes.
- 3
Step 3
3. Boil 3 eggs hard. Chop them and add to the rice along with the same amount of raw eggs. Add the sautéed mixture and sprinkle in khmeli-suneli. Mix well. Season with salt and pepper.
- 4
Step 4
4. Prepare the squid bodies. If there are any innards inside, be sure to remove them. Rinse thoroughly and peel off the skin. Tenderize the squid bodies. Rub with salt both inside and outside.
- 5
Step 5
5. Stuff the carcasses, but do not pack the filling tightly. Secure the edges with toothpicks.
- 6
Step 6
6. Fry in a pan until a light crust forms.
- 7
Step 7
7. Place the stuffed squids, still on the same skillet, into the oven at 200 degrees Celsius. Pour sour cream over them beforehand. Bake for 20–30 minutes—that will be sufficient. Serve the dish with fresh herbs.