Calamari stuffed with rice, onion and egg

Stuffed squids are hearty and unusual.

Ingredients

• Fresh squids - 4-5 pcs.
• Vegetable oil - 2 tbsp. spoons
• Salt - 0.5 tsp
• parsley for garnish
• *For filling:
• Rice 125-150 g
• Onion - 2-3 pcs.
• Tomato paste - 1 tbsp. the spoon
• Parsley greens - 0.25 bunch
• Eggs - 4 pcs.
• Vegetable oil - 1.5 tbsp. spoons
• Salt - 0.5 tsp
• Ground black pepper - 0.5 tsp
• *For sauce:
• Sour cream - 400 g
• Flour - 1 tbsp. the spoon
• Vegetable oil - 2 tbsp. spoons
• Salt - 0.5 tsp
• Ground black pepper - 0.5 tsp

Directions

1. Cook fluffy rice. To do this, pour rice with cold water (2 cups). Bring to a boil, add 0.5 teaspoon of salt. Boil 10 minutes. Drain excess water.
2. Peel the onion, chop finely.
3. In a skillet, heat 1.5 tbsp. tablespoons of vegetable oil. Put the onion and, stirring, sauté until tender (5 minutes) over medium heat.
4. At the end of sauteing, add tomato puree. Mix.
5. Saute it with onions until the fat turns orange (2-3 minutes).
6. Hard boil 2 eggs. To do this, pour the eggs with cold water, bring to a boil, cook for 5 minutes.
7. Then cool the eggs, peel and finely chop.
8. Cut greens.
9. Combine rice with browned onions, add 2 finely chopped boiled eggs, finely chopped parsley (or dill).
10. Add ground pepper (0.5 tsp), 2 raw eggs. Mix.
11. Peel the squid carcasses and rinse. If desired, beat with the serrated side of the mallet (for beating meat) to loosen the squid flesh somewhat. Then lightly salt the inner and surface layers. Fill with prepared rice (loosely).
12. In a skillet, heat 2 tbsp. tablespoons of vegetable oil. Lightly fry the prepared carcasses in a pan with fat on all sides (5 minutes over medium heat).
13. To prepare the sauce in a separate pan, heat 2 tbsp. tablespoons of vegetable oil. Add 1 tbsp. a spoonful of flour Grind and lightly fry over medium heat. (2-3 minutes).
14. Gradually add sour cream, mix until smooth.
15. Add salt (0.5 tsp) and pepper (0.5 tsp). Gradually pour in water (300 ml), stirring constantly.
16. Bring sauce to a boil and turn off.
17. Transfer the squid carcasses to a saucepan, pour over sour cream sauce or sour cream sauce with tomato, close the lid and simmer the squids with rice, onion and egg in the oven for 20-30 minutes at a temperature of 180 degrees.
18. Squids stuffed with eggs and rice are ready.
19. When serving, pour over the sauce in which the squids were stewed. You can sprinkle squid with egg and rice with herbs.