Squid appetizer with rice
6 servings
60 minutes
Recipe taken from the magazine "Culinary Workshop.
Calories593.2kcal
Proteins101.1grams
Fats6.1grams
Carbohydrates34.2grams
Squid
6
pc
Rice
1
glass
Garlic
3
clove
Carrot
1
pc
Onion
1
head
Vegetable oil
1
tbsp
Mayonnaise
1
tbsp
Tomato sauce
to taste
Salt
to taste
Bay leaf
to taste
Ground black pepper
to taste
1
Boil rice in water until cooked for 15-20 minutes.
- Rice: 1 glass
2
Peel the carrot and onion, grate them on a coarse grater, and sauté in a pan with vegetable oil, stirring, for 5 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Vegetable oil: 1 tablespoon
3
Add boiled rice to the vegetables and simmer for 5 minutes, season with salt and pepper.
- Rice: 1 glass
- Salt: to taste
- Ground black pepper: to taste
4
Remove from heat, let cool.
5
Fill the prepared filling with mayonnaise.
- Mayonnaise: 1 tablespoon
6
Boil whole cleaned squid in salted water with spices (pepper, bay leaf) for 2 minutes.
- Squid: 6 pieces
- Salt: to taste
- Bay leaf: to taste
- Ground black pepper: to taste
7
Discard and let cool.
8
Stuff the squids with filling, place under a weight, and put in the refrigerator for 30 minutes.
9
Before serving, drizzle the squid with tomato sauce mixed with crushed garlic.
- Tomato sauce: to taste
- Garlic: 3 cloves
