A protein found in large quantities insquid, is perfectly absorbed by the human body. Taurine, which is part of it, is able to reduce the level of cholesterol in our blood, of course, if squid meat is constantly or often present in your menu. This product is also useful for those who have problems with the thyroid gland, since it contains iodine. Squid meat helps remove heavy metal salts from the body thanks to vitamin E and selenium. In addition, it is considered dietary, and for good reason, because it contains almost no fat. And what can be made from squid meat? At least pilaf. Yes, yes, and it will turn out not only healthy and light, but also extremely tasty.
Pilaf with squids is a classic of the genre
The main ingredients are similar to the set,which is considered traditional for pilaf with meat. Judge for yourself: rice, carrots, garlic and onions. But there are few spices in this vegetarian dish. And it is better to take not long-grain rice, but, on the contrary, round, like for paella. There are also requirements for squid - the main ingredient. It is better to buy those seafood that are small in size and have a pleasant pinkish color and, of course, are fresh. Ingredients:
- Round rice - 1 glass
- squid carcasses - 3 pieces
- onion large - 1 pc.
- carrots large - 1 piece
- garlic - 5 denticles
- sunflower or olive oil - 2-3 tablespoons
- Butter - 50 g
- salt, dried basil - to taste
Method of preparation:Wash the squid carcasses under running cold water, clean them from entrails, films and skin. To make this process easier, you can pour boiling water over them and then immediately plunge them into ice water. As a rule, after this procedure the skin comes off like a “stocking” and without much effort. Cut the squid prepared in this way into strips. Now take care of the vegetables: wash them and clean them. Cut the onion into small cubes, and it is better to grate the carrots on a coarse grater. Rice for pilaf, whatever the cooking recipe, must be thoroughly washed. Be sure to do this with cold water and at least 10 times. Then put it in a saucepan, pour boiling water over it and cook using the so-called folding method. There is nothing complicated about it, just add more water than the rice can absorb, and when it becomes soft, drain the excess through a sieve. Squid and vegetables are cooked separately. Pour some vegetable oil into the frying pan, fry the onion until golden brown, add the carrots and sauté for 3 minutes. Meanwhile, peel the garlic, chop it with a knife and add it to the frying pan. Reduce the heat to low, add butter to the vegetables and simmer them under the lid for about 4 minutes, stirring occasionally. Now you can add the squid cut into strips. They need to be cooked for a very short time - just 2 minutes, otherwise these seafood will turn into rubber. Therefore, as soon as the squid begins to curl up, season everything with salt, sprinkle with dried basil, add a quarter cup of hot water and immediately remove the frying pan from the heat. You can say that your pilaf is ready. Combine freshly boiled rice with vegetables and squid, mix carefully, put on a plate and serve quickly. This recipe will pleasantly surprise you, because the taste of garlic with butter gives the pilaf a special sophistication. Thanks to this subtle nuance, all the ingredients combine harmoniously with each other, perfectly emphasizing the delicate tenderness of the squid.
Pilaf with squid seasoned with zira and saffron
This recipe calls for the use oftraditional spices for pilaf: cumin and saffron. It is necessary to use long-grain transparent rice, which is also called steamed. It turns out crumbly and very appetizing. Pilaf with squid, prepared as described below, combines two cuisines: Mediterranean and Asian. It turns out very tasty and unusual. Ingredients:
- squid carcasses - 400 g
- rice - 150 g
- carrots large - 1 piece
- onion large - 1 pc.
- Sunflower oil - 2-3 tablespoons
- 0,5 tea spoon
- saffron - 0.5 teaspoon
- salt, pepper black ground - to taste
Method of preparation:Rinse the rice, cover with salted water and boil until half-cooked, usually about 10 minutes. Then drain the remaining liquid and rinse the cereal again. While the rice is cooking, you will have time to peel and chop the vegetables. Chop the onion into half rings, and it is better to grate the carrots on a grater used for Korean pickles. However, you can also use the method of cutting into strips. Pour some vegetable oil into a frying pan and fry the vegetables in it until a pleasant golden hue. If you are using frozen squid, do not forget to take them out of the refrigerator in time. With fresh squid, things are simpler, but in both cases, the carcasses must be washed, freed from entrails and skin. True, frozen seafood is often sold already peeled, but it is still worth making sure that there is nothing extra inside. Cut the washed squid into medium-sized squares. The recipe for this dish requires the use of an oven. Therefore, you will need a heat-resistant thick-walled cauldron. Mix rice, fried vegetables and pieces of squid in it, add 200 ml of water, salt and season with spices. Cover the cauldron with a lid and put it in an oven preheated to 180° C for about 20 minutes. Serve the pilaf with squid hot, although it is also very good cold.
Pilaf with squid and turnip
Recipe for delicious vegetarian pilaf withsquid will be perfectly complemented by such an unusual ingredient as turnip. It successfully replaces traditional carrots and gives the dish originality and some piquancy. If you are not averse to culinary experiments, and the habit of eating tasty and varied food has long become a lifestyle of your family, this recipe may well become a favorite, and pilaf prepared according to its recommendations will be a frequent guest on the dinner table. Ingredients:
- squid - 500 g
- rice any - 200 g
- turnip - 300 g
- onion - 2 pieces
- Sunflower oil - 3 tablespoons
- salt, pepper black ground - to taste
Method of preparation:This recipe for pilaf with squid requires a different technology for working with ingredients, not the same as in the case of a meat dish. Squid, onion, rice and turnip are cooked separately from each other, not together. They are combined before serving. But the taste of the pilaf does not suffer from this at all, but rather even benefits. After all, you have the opportunity to feel each ingredient in all its shades. So, first of all, take care of the squid. Wash them in cold water, clean them from entrails and skin, then boil for 2-3 minutes, no longer. Yes, do not forget to lightly salt the water. Take out the finished squid, cool, and then cut into thin strips. Now take care of the vegetables. Peel the onions, rinse and cut into rings or half rings. Pour the specified amount of vegetable oil into the frying pan, fry the onion in it until transparent or lightly golden and transfer it to a separate plate. Peel the turnip and grate it with a coarse grater. Put it in a frying pan and fry in the remaining vegetable oil for 3-4 minutes. Then add the squid strips, salt, season everything with pepper and simmer over low heat for a couple more minutes. Rinse the rice thoroughly and cook it using the folding method. It consists of pouring much more water over the cereal than it can absorb, and when ready, drain the excess liquid through a sieve. That's it, all that's left is to mix all the ingredients in one deep container and put it on a dish. By the way, the recipe does not prohibit decorating the pilaf with some finely chopped greens.
Pilaf with squid and dry wine
And this is a vegetarian pilaf optioninvolves a very long process of cooking squid. But don't worry, they won't turn out rubbery. The seafood will remain very tender, and the rice will surprise you with its crumbliness and rich aroma. Pilaf with seafood, if you don't break the recipe during its preparation, will delight you with an unusual taste with a well-defined Greek accent. Ingredients:
- squid - 500 g
- rice of "Basmati" variety - 250 g
- tomatoes - 2 pieces
- garlic - 2 cloves
- Butter - 40 g
- olive oil - 4 tbsp. spoons
- parsley - 1 beam
- wine white dry - 4 tbsp. spoons
- rosemary dry - 1 teaspoon
- salt, pepper black ground - to taste
Wash, gut, clean and cutrings of squid. Put the tomatoes in boiling water for half a minute, peel them, divide in half and remove the seeds together with the juice. Cut the pulp into small cubes. Peel and chop the garlic. Pour olive oil into a frying pan, heat it up and fry the squid together with the garlic for 5 minutes. Then add the tomatoes and pour in the wine. Reduce the heat and simmer the above ingredients for half an hour. Melt the butter in another frying pan and fry the pre-washed rice in it. Do this for no more than 5 minutes, stirring frequently. Now take a heat-resistant cauldron, put the squid on the bottom, and then the rice. Preheat the oven to 180° C. Boil water in a kettle. Salt the rice and squid, sprinkle with rosemary and chopped fresh parsley. Add boiling water to the cauldron, it should be about 1 centimeter higher than the rice. Cover everything with a lid and put it in the oven for about half an hour. Serve the pilaf hot, putting it on a large plate.
Pilaf with squid, cherry tomatoes and fresh basil
This recipe allows you to prepare an incrediblea tasty and aromatic vegetarian dish. Plov will definitely please all members of your family, and its appetizing and, so to speak, elegant appearance will decorate even a small celebration with loved ones. This dish is very easy to prepare, so it will be a real find for those who are not used to standing at the stove for a long time, but love to eat deliciously. Ingredients:
- frozen squid rings - 800 g
- rice of "Basmati" variety - 1.5 cups
- Leek - 1 piece
- vegetable broth with garlic - 2.5 cups
- olive oil - 2 tbsp. spoons
- cherry tomatoes - 200 g
- basil leaves - 50 g
- salt - to taste
Method of preparation:Defrost the squid rings. Finely chop the leek and fry in a small amount of olive oil for 4 minutes in a deep saucepan. Then add the well-washed rice, stir, pour in the broth and bring to a boil. Then reduce the temperature and continue cooking until the rice has absorbed all the liquid. Pour the rest of the oil into the pan, put the squid in, fry for no more than 2-3 minutes and remove. In their place, send the tomatoes cut in half, stew for a couple of minutes until soft. In a deep container, mix the squid, rice, fried tomatoes, onions and fresh basil. Salt the resulting pilaf to taste. If you like spicy dishes, add a little ground black pepper. That's it, you can set the table for lunch or dinner. Vegetarian cuisine is becoming more and more popular these days. People who consciously refuse to eat meat face one significant problem - to find the optimal source of protein necessary for the normal functioning of the body. In this case, seafood is the ideal option. And, as you can see, even pilaf with them turns out tasty and healthy. Be sure to try it, because it is so easy to cook!
