Squid stuffed with buckwheat
6 servings
60 minutes
Buckwheat-stuffed squid is an exquisite dish of Chinese cuisine that combines marine notes with the rich flavor of buckwheat. The origins of this recipe trace back to ancient traditions of Eastern gastronomy, where harmonious combinations of textures and aromas were valued. Tender squid, lightly boiled, are filled with a fragrant mixture of buckwheat, sautéed onions, and carrots, creating a rich and balanced taste. Baked under a layer of mayonnaise and cheese, they acquire a golden crust and a rich creamy hue. This dish is suitable for both festive gatherings and cozy family dinners, impressing with its originality and depth of flavor sensations.
1
Clean the squid and dip them in boiling water for 1 minute.
- Squid: 6 pieces
2
Boil the buckwheat until fully cooked.
- Buckwheat groats: 200 g
3
Chop the onion finely, grate the carrot and sauté them together in olive oil, adding salt. Fry until cooked and add to the pot with buckwheat.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: to taste
4
Preheat the oven to 170 degrees. Stuff the squids with a mixture of buckwheat, onion, and carrot. Secure with a skewer.
- Squid: 6 pieces
- Buckwheat groats: 200 g
- Onion: 1 piece
- Carrot: 1 piece
5
Place on a sheet greased with olive oil. Coat the squid with mayonnaise and sprinkle with grated cheese.
- Olive oil: to taste
- Mayonnaise: to taste
- Cheese: 60 g
6
Cook for 10–15 minutes.
