Kalmar has long ceased to be a delicacy or an outlandish product.
Carcases are sold in any store, tasty, healthy and very quickly prepared.
If you use the multicooker, the process becomes even easier.
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Squids in a Multicooker - General Cooking Principles
The main task in cooking squid is to clean the carcass. To quickly and easily remove the skin, you need only dip the frozen product for a few seconds in boiling water. Everything is perfectly separated. If the carcasses are thawed, then you can boil them for a moment. Also preparation consists in removing the chitinous plate, which is easily removed from the carcass.
The secret to cooking seafood is cooking or frying. If the squid is overexposed, then it will become dry, tough, rubber. In a slow cooker, you can cook, roast, simmer squid. They add oil, vegetables, various sauces, mushrooms and cereals.
Recipe 1: Squids in a slow cooker with sour cream
Recipe for fast and juicy squid in a slow cooker. They need fat sour cream. Preparing a dish very quickly, suitable for vegetables and rice side dishes.
Ingredients
• 2 onions;
• 100 ml sour cream;
• 2 squid carcasses;
• 1 spoon of butter;
• salt and pepper;
• 2 sprigs of dill.
Cooking
1. We cut onions in rings of the same thickness, lay in a slow cooker and fry until golden brown. Exhibit a frying or baking program.
2. We clean the squid, cut them into rings, slightly thicker than onions.
3. Throw the chopped carcasses into the slow cooker, fry for two minutes.
4. Season with salt, sprinkle with pepper.
5. Spread sour cream and cook another three minutes. Stir just once.
6. Immediately remove from the multicooker so that the seafood does not become dry. We lay out simply on a plate or in addition to a side dish, salad or cutting from fresh vegetables.
7. Dill cut very finely, sprinkle the finished dish.
Recipe 2: Squids in a slow cooker with soy sauce
Recipe fried squid in a slow cooker with amazing taste. Seafood is dark, juicy and incredibly fragrant. Prepare carcasses before cooking, as described above.
Ingredients
• 3 squid carcasses;
• 2 tablespoons soy sauce;
• 1 tsp. honey;
• 1 clove garlic;
• 0.5 tsp. mustard;
• pepper;
• parsley;
• 3 spoons of butter;
• 1 onion;
• some flour.
Cooking
1. We pour oil and install the “Baking” program on the slow cooker. On it this dish turns out best.
2. Cut the onion into rings, sprinkle with flour and send to roast.
3. As soon as the vegetable is almost ready, add to it pieces of squid. Seafood cut into strips of medium thickness.
4. Fry for a couple of minutes.
5. While cooking squids, mix soy sauce with garlic. Honey and mustard, add a pinch of black pepper. Optionally, you can add a little grated zest or lemon juice, it will be delicious.
6. Pour the dressing into the dish, quickly stir and cook another three minutes.
7. At this stage, stir the dish should be constantly, as soy sauce with chalk can burn.
8. We spread on a dish, decorate squid with parsley sprigs.
Recipe 3: Squids in a slow cooker with vegetables
For the vegetable dish of squid will need tomatoes, sweet peppers and onions. The dish is great for side dishes of rice and potatoes, but can be used independently.
Ingredients
• 3 squid;
• 2 bulbs;
• 2 tomatoes;
• 2 peppers;
• 2 cloves of garlic;
• oil, seasonings.
Cooking
1. We cut arbitrarily onions.
2. Pour some oil into the bowl, turn on the frying mode and let it warm a little. If you immediately add onions, it will begin to absorb fat.
3. Add the onion to the already heated oil. Cooking on this mode to transparency of the pieces.
4. Add sweet peppers, cut into pieces.
5. A couple of minutes go tomatoes. With them, it is desirable to remove the skin. To do this, tomatoes should be dipped in boiling water, then in ice water. Cut the tomatoes into slices.
6. As soon as all vegetables reach softness, we throw squid. Carcasses are washed, cleaned and cut into large squares. 7. Salt and pepper, close the slow cooker and cook for three minutes.
8. We throw garlic. Stir and turn off after a minute.
Recipe 4: Squids in a slow cooker with rice
A nourishing and complete dish of squid, for which you can use absolutely any rice. In order for seafood not to become rubber and dry, you need to strictly follow the technology.
Ingredients
• a glass of rice;
• 2-3 squid;
• 1 onion;
• 1 pepper;
• 4 cloves of garlic;
• 2 spoons of butter, it is better to take cream;
• spices.
Cooking
1. We throw prescription oil in a slow cooker and set the baking program. Let the fat heat up for now.
2. Shred the onion and also sweet pepper with thin half-rings, throwing it together and frying for about ten minutes.
3. Add the washed rice. Stir, pour in two glasses of boiling water. The glasses are the same as the measured rice. Water immediately need to salt. You can add seasonings for seafood or other spices.
4. Cut the squid into large pieces, add the minced garlic and mix.
5. Put squid on top of rice.
6. Close the slow cooker and cook on pilaf mode for 30 minutes. To prevent seafood from becoming tough, you cannot open and stir it.
Recipe 5: Squids in a slow cooker with potatoes
Option simple dishes with the usual taste, which is simply impossible to spoil. Get four servings. Potatoes take medium size.
Ingredients
• 0.6 kg squid;
• 7 potatoes;
• butter;
• 150 grams of sour cream;
• 100 grams of cheese;
• dill, seasonings, cheese if desired.
Cooking
1. We throw a little oil in the multicooker, set the extinguishing program.
2. Potatoes clean, cut into strips, send in oil.
3. Add sour cream, diluted with the same amount of water.
4. Close and simmer for half an hour. It can be longer, the potatoes should be soft.
5. While potatoes are being cooked, we are engaged in squid. Peeled carcasses cut in small pieces.
6. Add squid to the potatoes. Now add salt to the dish, add other seasonings.
7. Close and simmer another five minutes. 8. Rub cheese and mix with chopped dill, you can add a clove of garlic.
9. Spread the cheese mass to the squid with potatoes, quickly mix.
10. Turn off the slow cooker, let the dish stand for a couple of minutes under the lid to reveal the aroma and melt the cheese.
Recipe 6: Squids in a multicooker with mushrooms
Another option for cooking squid in a slow cooker. Add to squid are mushrooms. And you can use fresh or marinated mushrooms. Prescription fresh champignons.
Ingredients
• 0.3 kg of champignons;
• 2 onions;
• 150 grams of sour cream;
• 2 squid;
• salt;
• 50 ml of oil;
• dill.
Cooking
1. Pour oil, set the baking mode, heat it.
2. Wash the champignons, cut them in small pieces and send them to roast. Cooking for about a quarter of an hour.
3. As soon as the moisture is evaporated, add chopped onion to the mushrooms and fry it all together until tender.
4. Cut the squid arbitrarily, add to the fried mushrooms, mix.
5. Mix sour cream with salt, pepper, add some dill directly into it.
6. After two minutes, pour the sour cream sauce into the dish, stir well.
7. Cook all together for another couple of minutes and turn them off. We give squid with mushrooms a little brew and soak in the sauce.
Recipe 7: Stuffed Squids in a Multicooker
For filling seafood, rice with vegetables is used, and if desired, the filling can be changed to suit your taste. You can also use ready-made frozen mixes that can be purchased at the store.
Ingredients
• 3 squid;
• carrot;
• 0.5 cups boiled rice;
• zucchini;
• salt pepper;
• onion;
• some oil.
Cooking
1. Dice the onion into cubes, add grated carrot to it. Fry in the appropriate mode until half ready.
2. Zucchini is also cut into small cubes, add to vegetables and roast the filling.
3. At the end put the boiled rice, we pray and pepper it. Stir and lay out the slow cooker. Give a little cool.
4. While the rice is cooling with vegetables, we clean the carcasses of squid, we try not to damage it. 5. Fill the seafood with the prepared mixture.
6. Pour a spoonful of oil into the crock-pot, set the “Frying” mode again, but “Baking” will do as well.
7. Spread the carcass into the preheated fat and fry on all sides to rosy color.
8. Finished carcasses can be served warm or cold. Squid cut into pieces at an angle, spread on a dish with greens and fresh vegetables.
Squids in a Multicooker - Tips and Tricks
• What spices to add to squid? In fact, enough salt and black pepper. If you want a brighter taste, then you can pour ready-made mixtures for fish into the dish. They are perfectly combined with seafood.
• Squids in themselves do not contain fat and therefore quickly become dry. If you need to make a juicy and delicate dish, then seafood complement the butter, fatty sour cream or cream.
• Good squids will never be glued together. Carcasses are frozen separately and only then packaged. If the seafood is not separated from each other, it means that they have already been defrosted or there was a violation in the temperature regime during storage.
• When choosing carcasses it is advisable to give preference to small specimens. Their meat will be much softer and softer than that of large squids.
• If suddenly the squid dish is overexposed and the product is dry, then now there is nothing left to do but prepare further. Having seafood on fire for another half an hour, it will surely become soft. But it is necessary to prepare for the fact that we lose weight at least twice.
