Ingredients for cooking stuffed squid in a slow cooker
- Squid carcasses peeled large size (frozen) 3 pieces
- 1 medium carrot
- Large white onion 1 piece
- Zucchini medium size 1 piece
- Long grain rice 0.25 multi-glasses
- Ground red pepper to taste
- Seasoning for fish to taste
- Salt to taste
- Ground black pepper to taste
- Soy sauce 2 tablespoons
- Refined vegetable oil for frying
- Hot water 120 milliliters
- Main ingredients: Squid, Onion, Carrot, Zucchini, Rice
- Serving 9 servings
Slow cooker, sieve, multi-glass, cutting board, kitchen knife, plate - 3 pieces, medium bowl, large pan with a lid, stove, slotted spoon, wooden spatula, tablespoon, small bowl, serving dish, teaspoon
Cooking stuffed squid in a slow cooker:
Step 1: prepare the squid carcasses.
We spread the squid carcasses in a medium bowl and leave for a while on the side to completely unfreeze to room temperature. Immediately after that, we carefully wash the seafood from all sides under running warm water and put it on a cutting board.
Now in a large pan we pour the usual liquid from a tap at room temperature and put on medium heat. To make the water boil faster, cover the container with a lid. Then pour a couple of teaspoons of salt here, mix everything thoroughly and carefully spread the squid carcasses. Attention: we cook components in boiling water literally 2-3 minutesotherwise they will become like rubber. After the allotted time, turn off the burner, and transfer the seafood with a slotted spoon to a clean medium bowl and leave it to cool to a warm state.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and rinse well under running water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.
Step 3: prepare the carrots.
Using a knife, peel the carrots and peel thoroughly under running warm water. Now put the vegetable on a cutting board and cut into small cubes. Finely chopped component is transferred to a clean plate.
Step 4: prepare the zucchini.
We wash the zucchini under running warm water and spread it on a flat surface. With a knife, remove the edges from the vegetable and then chop into cubes. Attention: pieces of the component may be slightly larger in size than carrots. Pour the chopped zucchini into a free plate.
Step 5: prepare the pic.
Pour rice into a sieve and rinse thoroughly under running warm water until it becomes transparent. Then we leave the component aside so that the excess liquid from the glass. Important: the better we wash the rice, the greater the chance that we will get a delicious dish, because then the cereal will well break apart and will not go lumpy.
Step 6: prepare the stuffed squid in a slow cooker.
Pour into the crock-pot 2 tablespoons vegetable oil and turn on frying mode. When the contents of the container are well warmed up, pour out chopped onions and carrots here. Set the time for 20 minutes and fry the vegetables, stirring occasionally with a wooden spatula, until light golden color.
Then we spread the cubes of zucchini into the pan and pour out red ground pepper on the tip of the knife. Continue to fry the components yet 3 minutes. Attention: all the time we stir vegetables with improvised inventory so that they do not burn. Now add soy sauce and fish seasoning to taste. Having mixed everything, we extinguish additional frying 1-2 minutes.
After this, pour rice into the container. Then we start pouring hot water into the filling, while simultaneously stirring with a wooden spatula, and so on until we have the texture of a dish like Risotto. It should take about 10 minutes. After the allotted time, turn off the multicooker, and transfer the vegetable mixture to a small plate so that it cools down (otherwise we can burn our hands). At the same time, we remove the pan from the appliance and rinse it under running warm water to wash off the remaining frying and fat.
Now, using a tablespoon, start the squid with rice and vegetable mass so that the carcasses are filled almost to the brim. Pour into the pan 1 tablespoon vegetable oil and turn on frying mode for 10 minutes. Attention: Before doing this, be sure to wipe the container dry so that the fat does not start to shoot in all directions when interacting with water. When the contents of the pan are well warmed up, carefully spread the squid carcasses here and fry them from all sides to a golden color. At the end, turn off the appliance, and take out the dish with a wooden spatula and move it to a special plate.
Step 7: serve the stuffed squids in the slow cooker.
Cut the prepared stuffed squids with a knife into portioned slices and serve as an appetizer at the dinner or holiday table. Despite the appearance of the dish, it turns out to be quite satisfying and very tasty. So do not be surprised if your guests and members of the household eat all the squids, and they don’t try the main course.
Bon appetit to all!
- if you decide to cook a dish of fresh squid, then be sure to clear them of the insides, chitin plate and outer skin. Only after this, seafood can be boiled in boiling water, but also no more than 2-4 minutes;
- to give the filling freshness, finely chopped parsley greens are also added to it;
- optionally stuffed squids before serving can be poured with Bechamel sauce;
- In order not to spoil the taste of the dish, try to use only real high-quality soy sauce for the filling.