STUFFED SQUID WITH RICE AND EGG

The recipe for a hearty and tasty dish - we cook simply and quickly. It will definitely be registered in your "piggy bank". After all, having spent a little time on preparing a dish according to this simple recipe, we get an excellent, healthy dinner, breakfast or a second for lunch. Squids cooked in this form will decorate the festive table. You can take them with you to a picnic and to work. They are served both as an independent dish and as a chilled appetizer.

Ingredients

• Squid carcass 4 pcs.
• Chicken eggs 3 pcs.
• Rice100 gr
• Greens15 gr
• Tomato paste 1 table l
• Sour cream 150 ml
• Water100 ml
• Salt to taste
• Dry spices 1 tsp.

Directions

1. We will wash the rice and put it on the stove - why waste time. As soon as it boils, remove the heat - let it simmer in salted water until tender. Cool it down.
2. Let's put the eggs to boil. We need hard boiled ones.
3. And we'll take care of the squid. If you have an unpeeled carcass, cut off the tails of the squid (they can be cut into small strips and, after boiling for two minutes, add to the filling). I came across peeled and frozen squids. On the packaging it was written that before cooking it was necessary to defrost and peel, which I did.
4. If the hard-boiled eggs are cold, cut into small cubes.
5. We also chop the washed and drained greens (green onions, dill, cilantro, parsley) finely.
6. Is the rice ready? Wash it in water, let it drain, mix the rice with the rest of the filling ingredients, pepper and salt to taste.
7. Drive in a raw egg here and mix everything again. The result is a delicious filling for squid.
8. We stuff the carcasses with it, thoroughly tamping the rice mass with a spoon.
9. Mix tomato paste, sour cream and water, season with salt and spices. Let's mix.
10. We put the squid (pinching them with wooden toothpicks) into a bowl convenient for stewing and fill them with this mass, adding, if necessary, a little water (if there is not enough sauce, add water in half with sour cream). Is the sauce boiling? Simmer for about five minutes after boiling.
11. Serve the squid chopped, pouring over the sauce, to which you can add the rest of the filling during the stewing. Don't forget to take out the toothpicks!
12. And more tips
13. To prepare delicious tender stuffed squid, we take unpeeled specimens. After all, it takes five minutes to clean them.
14. It is better to take round rice, but, as practice shows, even a mixture of wild, etc., looks good here.
15. You can add other components to the filling, for example, mushrooms, etc. - a matter of taste.
16. The stewing sauce can also be prepared differently, for example, by adding garlic, etc.
17. When stuffing squids, do not fill them thoroughly - otherwise the filling will fall out during cooking, because the squids will "shrink" during cooking.
18. The readiness of the squid meat is checked with a fork - it should easily enter it.
19. If the filling remains, pour it into the sauce for an even more satisfying dish.