There are many ways to cook stuffed squid. This recipe is suitable for housewives who, after the holidays, for example, have a little rice and mushrooms left in the refrigerator. Squids cooked according to this recipe are very tender, with a very juicy filling.
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You will need
- For squid:
- - 3 carcasses of squid;
- - 250 g of champignons;
- - 0.5 cups of boiled rice;
- - 1 PC. onions;
- - 1.5 tbsp. l sour cream (non-greasy);
- - 1.5 tbsp. l soft cream cheese;
- - fresh dill;
- - 50 g of hard grated cheese;
- - 2 cloves of garlic;
- - sunflower oil;
- - salt;
- - pepper.
- For the sauce:
- - 2 tbsp. l sour cream (non-greasy);
- - 2 tbsp. l mayonnaise;
- - 2 tbsp. l flour;
- - garlic pepper;
- - salt;
- - some warm water.
Instruction manual
1
Wash squids well in cold water, peel off the upper skin, cut off the ears, remove all the insides, remove the purple thin edge.
2
Chop the onion and fry together with the diced mushrooms until the mushrooms are ready. After cooling slightly, add rice, pre-cooked and mixed with chopped dill. To mince the meat, add sour cream and cream cheese to it. Salt and pepper.
3
Stuff the resulting squid mixture, secure the edges with a toothpick.
4
To prepare the sauce, simply mix all of the above ingredients to the consistency of low-fat kefir.
5
In a frying pan in sunflower oil, fry the garlic crushed in advance and remove it. Bread stuffed squids in flour and fry them in garlic oil over high heat for 2 minutes on both sides.
6
Pour the fried squid with the finished sauce, sprinkle with grated cheese on top. Preheat the oven to maximum temperature, send the pan to it for a maximum of five minutes. Soft, tender squids with juicy filling are ready!