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 Squid Stuffed with Mussels, Vegetables and Couscous Recipe
I suggest you try stuffed squid - the main dish and side dish are fused together here! Squid, it seems, are specially prepared for stuffing. And your imagination will tell you what it is. It can be minced meat, fish, vegetables or seafood. My imagination, thanks to the competition "Grinding maneuvers", suggested this option. Try it, it turned out very tasty and spectacular, and most importantly - my husband liked it!
Course Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To prepare the filling. Chop onion and garlic, fry in vegetable oil until soft.
    To prepare the filling. Chop onion and garlic, fry in vegetable oil until soft.
  2. Add the sliced carrots, continuing to fry.
    Add the sliced carrots, continuing to fry.
  3. Add the mussels (you can not defrost), cook for 3-4 minutes until they are defrosted.
    Add the mussels (you can not defrost), cook for 3-4 minutes until they are defrosted.
  4. Then pour in 50 milliliters of martini, evaporate the alcohol.
    Then pour in 50 milliliters of martini, evaporate the alcohol.
  5. Add the green peas and stir.
    Add the green peas and stir.
  6. Then add salt, pepper, and simmer for a few minutes.
    Then add salt, pepper, and simmer for a few minutes.
  7. Meanwhile, boil 200 ml of water and pour in the couscous, mix.
    Meanwhile, boil 200 ml of water and pour in the couscous, mix.
  8. Cover with a lid and leave for 5-7 minutes to swell.
    Cover with a lid and leave for 5-7 minutes to swell.
  9. Then add to the vegetables, mix.
    Then add to the vegetables, mix.
  10. Add chopped herbs, mix and remove from heat. The filling is ready!
    Add chopped herbs, mix and remove from heat. The filling is ready!
  11. Squid carcasses should be well washed and dried.
    Squid carcasses should be well washed and dried.
  12. Fill with stuffing, fix the holes with wooden skewers. Then fry in vegetable oil for 30-40 seconds on each side.
    Fill with stuffing, fix the holes with wooden skewers. Then fry in vegetable oil for 30-40 seconds on each side.
  13. Prepare the sauce. Pour the martini into the pan, bring to a boil, then pour in the soy sauce, add the coarsely chopped ginger and garlic. Cook, stirring, for 3 minutes. Then add sugar and starch, diluted in 1 tablespoon of cold water, and mix.
    Prepare the sauce. Pour the martini into the pan, bring to a boil, then pour in the soy sauce, add the coarsely chopped ginger and garlic. Cook, stirring, for 3 minutes. Then add sugar and starch, diluted in 1 tablespoon of cold water, and mix.
  14. Dip the squid into the sauce, cook over high heat for 2-3 minutes.
    Dip the squid into the sauce, cook over high heat for 2-3 minutes.
  15. Turn the carcasses over from time to time.
    Turn the carcasses over from time to time.
  16. Arrange the squid on plates, serve with lemon and herbs.
    Arrange the squid on plates, serve with lemon and herbs.
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