Stuffed squid with rice and egg

Step-by-step cooking

1. Step 1:

   

   Wash the rice and put it on the stove – why waste time. As soon as it boils, remove the fire – let it cook until ready in salted water. Cool it down.

2. Step 2:

   

   Put the eggs to boil. We need hard-boiled.

3. Step 3:

   

   And we will deal with squid. If you have an uncleaned carcass, cut off the tails of squid (they can be cut into small strips and, after boiling for two minutes, add to the filling). I came across peeled and frozen squid. It was written on the package that it should be defrosted and cleaned before cooking, which I did.

4. Step 4:

   

   If the hard-boiled eggs have cooled, cut into small cubes.

5. Step 5:

   

   Washed and drained greens (green onion, dill, cilantro, petrushka) we will also chop it up finely.

6. Step 6:

   

   Is rice ready? Rinse it in water, let it drain, mix the rice with the rest of the ingredients for the filling, pepper, salt to taste.

8. Step 7:

   

   Here we will beat the raw egg and mix everything again. It turned out a delicious filling for squid.

9. Step 8:

   

   Stuff the carcasses with it, carefully tamping the rice mass with a spoon.

10. Step 9:

    

    Mix tomato paste, sour cream and water, season with salt and spices. Mix it up.

11. Step 10:

    

    Fold the squid (pinching them with wooden toothpicks) into a convenient stewpan and pour them with this mass, adding, if necessary, a little water (if the sauce is not enough, add water in half with sour cream). Is the sauce boiling? Simmer for five minutes after boiling.

12. Step 11:

    

    Serve the squid sliced, pouring sauce into which you can add the remains of the filling during stewing. Don't forget to take out the toothpicks!