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Squid
Cephalopod molluscs with tender white meat for quick frying, grilling and salads.
Squid are cephalopod molluscs with tender white meat that must be cooked either very quickly or for a long time, or it turns rubbery. They are fried as rings, braised, stuffed, grilled and battered, and added to salads and pasta.
Recipes with this ingredient
Recipe taken from the magazine "Culinary Workshop.
11
6
60
Recipe from the brand chef of the Chang restaurant Denis Prokhorov.
20
1
160
The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.
19
2
30
Recipe taken from the magazine "Culinary Workshop".
8
4
40
The recipe is taken from the book "Salads, appetizers from fish and seafood.
11
4
30
The recipe is taken from the book "Salads, appetizers from fish and seafood.
11
2
30
The recipe is taken from the book "Salads, fish and seafood appetizers.
11
3
20
The recipe is taken from the book "Salads, fish and seafood appetizers.
9
2
15
Squid and apple salad is an exquisite dish that combines marine and fruity notes. Originating from Russian cuisine, it brings freshness and lightness to the table. Tender squids cooked to softness harmonize with crispy sweet-and-sour apples, creating a unique flavor. Green peas add a light sweetness, while eggs provide richness. Dressed with mayonnaise, the salad acquires a creamy texture. Lemon juice not only preserves the color of the apples but also highlights the marine hint of the squids. Perfect for festive dinners and special occasions, it delights with freshness and an elegant combination of ingredients. Served in a mound in a salad bowl or portioned in glasses, it creates a sophisticated look on the table.
7
10
60
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
10
2
30
The recipe is taken from the book "Seafood. Very simple.
11
4
45
The recipe is taken from the book "Seafood. Very simple.
11
4
45
Recipe taken from the book "Seafood. Very simple.
9
3
45
The recipe is taken from the book "Seafood. Very simple.
10
2
30
The recipe is taken from the book "Seafood. Very simple.
9
4
30