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!
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 piece Onion
- 1 piece Carrot
- 50 gram Green peas frozen
- 100 gram Mussels boiled-frozen
- 3 cloves Garlic
- 50 gram Couscous
- 100 milliliters Martini
- 1 bunch Parsley
- 50 milliliters Soy sauce
- Ginger
- Brown sugar
- Potato starch
- Lemon
- Vegetable oil
- Salt
- Black pepper
Ingredients
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Instructions
- To prepare the filling. Chop onion and garlic, fry in vegetable oil until soft.
- Add the sliced carrots, continuing to fry.
- Add the mussels (you can not defrost), cook for 3-4 minutes until they are defrosted.
- Then pour in 50 milliliters of martini, evaporate the alcohol.
- Add the green peas and stir.
- Then add salt, pepper, and simmer for a few minutes.
- Meanwhile, boil 200 ml of water and pour in the couscous, mix.
- Cover with a lid and leave for 5-7 minutes to swell.
- Then add to the vegetables, mix.
- Add chopped herbs, mix and remove from heat. The filling is ready!
- Squid carcasses should be well washed and dried.
- Fill with stuffing, fix the holes with wooden skewers. Then fry in vegetable oil for 30-40 seconds on each side.
- 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.
- Dip the squid into the sauce, cook over high heat for 2-3 minutes.
- Turn the carcasses over from time to time.
- Arrange the squid on plates, serve with lemon and herbs.
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