Squids are a very tasty and healthy seafood. It is rich in iodine and other beneficial substances. Therefore, in addition to gastronomic pleasure, this product benefits the body. On the shelves of squid stores can be found in different types: frozen, canned and salt-dried. The last one is great snack. Not many people know how to dry squid at home. And this can help not only save the budget for lovers of delicacy, but also balance the taste in accordance with personal needs.

Preparation

First you need to prepare the squid. Most often, a frozen product comes across in stores; only residents of coastal cities where seafood is harvested can please with chilled carcasses.

It is important to properly defrost the carcass in order to preserve the maximum benefit in it. Do not use microwave or hot water for this. It is best to defrost squid naturally. If you want to speed up the process, then you can immerse the seafood in a cup of cold water without removing it from the package or putting it in a bag. This is necessary so that some of the nutrients do not go into the water.

After the squid has thawed, it needs to be cleaned. This should be done carefully so as not to damage the ink bag, otherwise they will stain the meat in Blue colour. It is necessary to remove the chord and the insides. You should also remove the thin film covering the carcass.

Advice! To remove the film easily and quickly, you need to lower the squid into boiling water for a few seconds, then place it in cold water. It is important not to overexpose the product in boiling water, otherwise it will cook.

salting

Before drying the squids, you need to salt them. Under production conditions, seafood is salted very heavily in order to keep it as long as possible. At home, you can adjust the amount of salt to taste. There are two ways to salt squid, one of which is designed for long pickling, the second is preferable when there is no time to wait.

1. For brine, you need a liter of warm boiled water and two tablespoons of salt. If desired, you can add flavorings to your taste. It can be pepper, bay leaf, garlic and much more. You can also grate the carcass with seasoning until salted. The product is placed in brine and incubated for 12 hours. Usually salted in the evening and left overnight.
2. The second method provides fast salting, so a steep salt solution is prepared. 200 grams of salt should be dissolved in one liter of water. It is better to do this in warm water so that all the salt dissolves faster. To obtain a salty product, it is enough to keep it in brine for 2-3 minutes. After that, you can start drying.

The squid aged in saline needs to be dried, for this it needs to be briefly spread out on a paper towel or napkin.

Drying

There are several ways to dry seafood. Someone prefers to dry the whole carcass, and then gut it into fibers. For some, dried squid rings are preferable. This is a matter of taste and is decided individually.

You can dry the product naturally, this method is more laborious and time consuming. If a whole carcass is dried, then you need to hang it in a well-ventilated place, while excluding insects from accessing it. Pieces are laid out on trays. It is important to turn the pieces from time to time to ensure even drying. The air-dried product will be ready in a few days. Readiness is determined visually: the carcass becomes dry and decreases in size.

It is much faster to dry seafood in the oven. This method is more suitable for squid, cut into pieces. The oven must be heated to 60 degrees. Higher temperatures will make the product tough. The pieces are laid out on wire racks or on a baking sheet and placed in the oven. Drying should be no more than 4 hours.

A dryer for vegetables or an air grill will help to dry the squid perfectly. The temperature should be set no more than 60 degrees. On average, drying takes about two hours, you need to monitor the condition of the pieces so as not to accidentally overdry them.

You can dry squid in the microwave, but only if the appliance supports the convection function. The device is set to minimum power and seafood is placed in it. Drying takes approximately 30 minutes.

As you can see, drying squid is simple and not troublesome. You can treat yourself to a treat without overpaying for the product. In addition, home-cooked seafood will meet all taste preferences and contain less salt, which is not very healthy for the body.

We offer several options for a home-cooked marinated squid recipe, write it down!

Recipe Information

• Type of food: snacks
• Servings:2-4
• 20 minutes

Marinated calamari in oil

Ingredients:

• 600 gr. squid;
• a pod of hot pepper;
• bunch of parsley;
• 80 ml. rast. oils;
• 2 cloves of garlic;
• lemon;
• a pinch of salt.

Cooking marinated squid in oil:
Grind garlic with herbs, hot peppers cut into thin rings. Thoroughly wash the squids, cut them into rings of 1 cm.
Marinade preparation. In a deep bowl, combine parsley, chopped hot peppers, garlic, finely chopped zest with lemon juice. Add growth. oil. Salt to taste.

Fry the squids in a frying pan in oil for 3 minutes, gently turning them over. We spread it in a bowl with a previously prepared marinade and let them soak for 20 minutes.
Ready marinated squids in oil are served chilled on the table.

Marinated squid in Korean

Delicious spicy seafood appetizer, suitable for holiday table during the post.

Ingredients:

• carrot - 0.5 kg
• squid - 0.5 kg
• garlic - 1 head
• onion - 150 g
• vegetable oil— 75 ml
• spices for Korean carrots- 1 sachet
• table vinegar 90% - 3 tbsp. l.
• sugar 15 g
• salt - 20 g

Cooking squid in Korean:
Grate carrots on a Korean grater. Peel and finely chop the garlic, chop the onion.
Add Korean spices, garlic, salt, sugar and mix thoroughly.
Clean the carcasses and lower them into salted boiling water. Hold in boiling water for 1 minute.

Cool slightly in water and drain. Chop the boiled squid into thin strips. Add to grated carrots.
Fry lightly (until golden) onion on oil. Pour the fried onion with oil over the squid with vegetables. Add vinegar to the mixture and mix well. Can be topped up if needed

Before serving, marinated squid with Korean-style carrots must be kept overnight in the refrigerator. Then they will marinate and will be even tastier.

Marinated calamari with onions

For 2 servings you will need:

• 1 squid (large or 2 medium)
• 1 large onion
• 1 teaspoon salt
• 1 liter of brine from pickled cucumbers
• 1 tablespoon vegetable oil

Preparation of pickled squid salad with onions:
Peel the onion and cut into thin half rings.
Transfer to a bowl, salt with all the salt and knead the onion with your hands until the juice is released.
Clean the squid and cut into thin strips. To make it easier to peel off the skin, pour boiling water over the carcass. Mix with onion and leave for 15-20 minutes.
Pour the brine into a separate bowl and bring to a boil. Pour the onion with squid with half of the boiling brine and immediately put it on a sieve. Allow the brine to drain and transfer the carcasses back to the bowl.
Boil the second half of the brine again. Pour the onion with squid again and leave in a bowl for 5 minutes. Throw the carcasses with onions on a sieve again.
delicious snack Ready for the holiday table! Cool it down and fill it with oil. You can add chopped dill if you like.

Marinated squid in vinegar

Ingredients:

• squid carcasses - 4 pcs.;
• seasoning for carrots in Korean - to taste;
• onion - 1 pc.;
• apple cider vinegar - 3 tbsp. spoons;
• sugar and salt - to taste;
• refined vegetable oil - 100 g.

Cooking marinated squid with vinegar:
We take the carcasses, rinse them thoroughly under cold water, process and boil in lightly salted water. Then carefully take out, cool and cut into rings. We put them in a saucepan and carefully fill them with seasoning for carrots in Korean. We clean the onion from the husk and cut it into half rings, marinate in sugar and apple cider vinegar with salt. Then we shift the onion to the squid, add the oil and mix thoroughly. Place in the refrigerator and chill for about 2 hours.

Pickled squids are a very beautiful, tasty and tender appetizer for the festive table. Squid according to this recipe are soft, spicy and very fragrant. Marinated squid served as cold appetizer. It is customary to serve cold squids dry wine. Without a doubt, this appetizer is worthy of a festive table.

In the recipe I will share with you a secret proper cooking squid, but for now I will give advice on how to choose squid in the store. It is best to take squid already peeled, they are white, unpeeled - pinkish-purple. The main thing is that they should not be yellowish, such squids are far from the first freshness. It doesn't matter if the squids are frozen, just thaw them at room temperature before cooking.

So, before pickling squid, be sure to prepare all the necessary products.

Let's start preparing the dish by preparing the marinade. We clean the garlic from the husk and cut into small cubes.

Put the garlic in a bowl.

Remove the zest from one lemon.

Add the zest to the marinade.

Chili pepper cut into rings. If you don't like spicy, remove all the seeds from the pepper or reduce the amount of chili.

Add chilli to the rest of the ingredients.

Chop the parsley very finely.

Add it to the bowl.

Squeeze out all the juice from the lemon.

Add lemon juice to the marinade.

Also add sweet chili sauce.

We add olive oil.

Mix all the ingredients well, salt the marinade to taste. The marinade is ready.

Now let's prepare the squid. To do this, from the inside of the carcass, we will remove the chitinous plate, fins and tentacles.

Cut the squid carcasses into rings.

I also cut both the fins and the tentacles.

In a frying pan, heat up 1 tbsp. olive oil and fry the squid literally 2-3 minutes.

SECRET: it is very easy to digest or overcook squid, so that this does not happen, just cook them for a very small amount of time - 3-5 minutes maximum.

Add the marinade to the fried squid, mix all the ingredients together and let the squid marinate for at least 1 hour. It is better to cook squid in the evening and refrigerate overnight, the next day pickled squid will be even tastier.

We spread the squid in a dish along with the sauce. You can serve slices of fresh bread so that guests can soak up the marinade, and they will definitely want to do this!

White wine for seafood is the most important thing, it is important not to forget to put in the refrigerator along with squid and a bottle of dry white wine for cooling.

Bon appetit!

Marinated calamari - good snack for a festive or everyday feast. They are served with pasta or other side dishes, used in salads and just like that. Try and cook marinated squid at home.

Pickled squids are used in salad recipes

Ingredients

Lemon juice 2 tbsp Vegetable oil 1 tbsp Sugar 0 tsp Salt 1 tsp Bay leaf 2 pieces) Water 0 liters Squid 3 pieces)

• Servings: 6
• Cooking time: 1 minute

Classic pickled squid recipe

An appetizer prepared according to this recipe is tasty, with some sourness. The longer the marinating time, the tastier. ready meal. Therefore, it is better to prepare an appetizer the night before or a day before the feast.

How to cook:

1. Pour boiling water over carcasses and clean from skin and films. Cut into strips or rings.
2. For brine, add bay leaf, salt, sugar and spices, lemon juice and vegetable oil to the water.
3. Boil the brine and lower the prepared squids. Turn off the burner and cool the snack under the lid.
4. The dish is immediately ready for use. But it is better to marinate it for 16-18 hours in the refrigerator.

Store the finished snack in a tightly closed jar in the refrigerator, put a slice of lemon on the bottom of which, and pour vegetable oil on top.

Marinated squid in Korean

Ingredients:

• Squid - 0.5 kg;
• Onion - 2 pcs;
• Carrots - 1 pc;
• Vinegar - 3 tbsp;
• Vegetable oil - 2 tbsp;
• Sugar - 1 tsp;
• Salt to taste;
• Paprika - 1 tsp;
• Garlic - 2 cloves.

How to cook:

1. Peel the carcasses and boil for 1-2 minutes. Cool immediately in ice water. Do not increase the cooking time, otherwise the fillet will become tasteless and viscous.
2. Cut the finished carcasses into rings or strips.
3. Grate the carrots on a Korean grater, cut the onion into half rings. Mix everything, add sugar and salt.
4. Lightly fry vegetables with paprika, add squid, vinegar and garlic. Put in refrigerator for 2 hours.

The taste of the snack is sweet and sour. If you want to cook spicy dish, then add a stack of soy sauce. Who prefers a spicy snack, use coriander seeds.

hot pickled squid recipe

Ingredients:

• Squid carcasses - 3 pcs;
• Paprika - 1 tsp;
• Vegetable oil - 100 gr;
• Provence herbs - 1 tsp;
• Allspice - 2-3 pcs;
• Ground black pepper - 0.5 tsp;
• Salt - 1 tsp;
• Bay leaf - 1-2 pieces;
• Lemon juice - 1 tbsp;
• Garlic - 1-2 tooth.

How to cook:

1. Peel the carcasses and cut into strips or rings.
2. Heat vegetable oil, add coarsely chopped garlic, all spices, salt and lemon juice. Bring the mixture to a boil.
3. Dip the rings in the marinade and simmer for 1 minute. Turn off the burner and leave covered for another 2 minutes.
4. Transfer the appetizer to a bowl with a lid, pour over the marinade and refrigerate for 2 hours.

Seafood marinated in this way will appeal to all gourmets.

Now you know a few recipes for how to pickle squid at home, it remains only to try.

Great taste, easy to prepare and no feeling of overeating in your guests - that's all you need. That is why the recipe for making pickled squid will appeal not only to you, but also to your guests.

Squid carcasses - 3 pcs.
For marinade:
Water - 0.3 - 0.4 l
Bay leaf - 1 pc.
Heaped salt - 1 tsp
Sugar - 0.5 tsp
Lemon juice - 2 tbsp. l.
Black ground pepper taste
Vegetable oil - 1 table. spoon

Peel the squid carcasses from the skin and plates. To make it easier to peel off the skin - pour boiling water over the carcasses.

Cut into thin strips or rings

Squeeze out lemon juice (2 - 3 tablespoons)

Pour 300 ml of water into a saucepan or ladle, put a bay leaf,

Salt

Ground black pepper

Lemon juice

Add vegetable oil (sunflower or olive)

All this put on fire and boil.

Put the chopped squids in a saucepan and pour boiling marinade,

mix

Close the lid and wait until it cools completely!

As soon as it cools completely - you can eat!

Marinated squids are ready! But I usually keep them in this marinade in the refrigerator for another 12-18 hours. It turns out even tastier!

Everything that is not eaten, I take out of the marinade.

Then I transfer it to a small jar: I put a circle of lemon on the bottom, pour vegetable oil I also put a slice of lemon on top and send it to the refrigerator!

The deliciousness is extraordinary! I like it when squid have a slightly sour taste (well, it tastes and color, as they say)