Squid pockets
Description
The dish is prepared without unnecessary complications. Squid pockets go well with chilled dry white wine or well-chilled light beer. Preparation: Boil 4 eggs hard, cool and finely chop them. Cook rice. Finely chop the onions. Remove the outer membrane from the squid. Bring water to a boil in a saucepan. Place the squid into boiling water for 3–5 minutes. Remove from water and let cool. Heat vegetable oil in a frying pan. Add onions and sauté. Add cooked rice, salt and pepper to taste, and stir-fry. Add chopped boiled eggs and cook for 5–10 minutes. Break 2 raw eggs into the mixture, stir and cook for another 5–10 minutes. Use this mixture as a filling for the squid, then place the stuffed squid into a baking dish. Generously coat with mayonnaise and sprinkle with grated cheese. Bake in the oven until the cheese melts and forms a golden crust. Serve the dish hot.