The multicooker playfully will cope with the most complex dishes and any ingredients. We offer to cook today squids in a slow cooker on one of the recipes proposed below. Snakes and salads, a beautiful feed and bold taste combinations - if you still have not prepared squid in a slow cooker, it's time to start!

What is the useful squid

It is very rare that all nutritionists agree on their opinion, but with squids everything is exactly that. Doctors believe that squid meat is more useful than animal meat. It contains a large percentage of easily digestible protein, iodine, vitamin E and selenium. The last two substances in aggregate contribute to the effective neutralization of heavy metals in the body.

Regular use of properly cooked squids helps to normalize blood pressure, reduce cholesterol, and improve the work of the cardiovascular system. Squids are very useful for children for harmonious development of muscles and skeletons. In older people and pregnant women, they contribute to the excretion of excess fluid and do not allow swelling.

Squids are considered a dietary product. 100 grams of meat contains only 90-95 kcal (raw), boiled squids are a little more high-calorie-110 kcal, in fried-180 kcal, and in smoked-245-260 kcal.

Squids in the multicooker "Italian rings"

To prepare this appetizing snack, you will need light dry wine. Italian sauce will give squid in a multicooker pleasant taste notes and emphasize their sea aroma. Such a snack can be prepared for a picnic, under viewing a football match or just for friendly gatherings. In addition to the wine sauce, serve acute and sour cream sauce to the rings so that everyone can enjoy them for pleasure.

What ingredients will be required to make squid in a slow cooker:

• squid - 500 g;
• egg- 2 pcs;
• flour - 6 tbsp. l.;
• dry white wine - 6 tbsp. l.;
• lemon juice - 3 tbsp. l.;
• butter - 2 tbsp. l.;
• water - 300 ml;
• olives - 2 tbsp. l.;
• garlic - 2 teeth;
• parsley fresh - 2 tbsp. l.;
• sunflower oil;
• salt, pepper - to taste.

To make squid in a bat in a slow cooker, follow the step -by -step instructions:

1. Peel the carcasses of squid and cut with rings 1 cm thick.
2. Make a mixture of wine and lemon juice and sprinkle it with squid.
3. Mix the salt with flour and roll the rings from all sides.
4. Dip the squid in whipped eggs and put in hot sunflower oil. To do this, set the "frying" mode and pour about 100 ml of oil into the bowl.
5. Fry squid in a slow cooker for 1.5-2 minutes on each side. It is not necessary longer, otherwise they will become tough.
6. Put the rings on a paper towel so that the glass is excess oil.
7. When all the rings are fried, you can make the sauce. Melt the butter in the slow cooker, add the flour and slightly fry the mixture, as in the preparation of the behamel sauce. Add water, break all the lumps, bring to a boil. Then pour the lemon juice, salt, pepper, add greens and turn off the slow cooker. Stir the sauce constantly during cooking. When it cools down a little, pour chopped olives, garlic into it, mix and pour into a sauce. It can be served both cold and hot, but after standing for a day, it becomes even more fragrant.

Calmars are prepared in a slow cooker very quickly, so you can make this snack when guests are on the threshold.

Squids under tomato sauce in a slow cooker

It is definitely impossible to say a snack or salad - such squids in a slow cooker can be both at the same time. Serve them with boiled eggs, herbs and a salad will come out. On the other hand, you can prepare a dish combined with mashed potatoes or rice and get a full dinner.

The products necessary for the preparation of squid in a slow cooker:

• squid - 800 g;
• tomatoes - 4 pcs;
• garlic - 2 teeth;
• white wine - 150 ml;
• parsley - 1 bundle;
• lemon - 1 pc;
• salt, pepper - to taste;
• olive oil.

Lovers of a sharp can complement the list of ingredients with red pepper or pieces of chili.

How to cook squid in a slow cooker under a tomato sauce:

1. Gut the carcasses of squid and cut them with rings with a thickness of not more than 1 cm.
2. Finely chop the garlic and parsley with a knife.
3. Grate the tomatoes or grind in mashed potatoes in a blender.
4. Install the slow cooker on the “Baking” program, pour a little olive oil into the bowl and fry the garlic in it.
5. When the garlic gives the aroma, add squids and fry, stirring periodically, 5 minutes.
6. Pour the wine and wait for it to evaporate almost everything. It will take about 4 minutes.
7. Pour in tomato puree, add parsley and a pinch of sharp pepper. Lower the lid, change the program to “extinguish” and prepare squid in a slow cooker for 20 minutes.
8. After the specified time, add the juice squeezed from the whole lemon, salt and pepper to taste.
9. Leave the squid in the slow cooker in “heating” mode for 10 minutes, then serve on the table.

Stuffed with shrimp squid in a slow cooker

Missed the Mediterranean cuisine or just want to try something new? In this case, this recipe for squid in the slow cooker will have your taste. No seafood lover can resist such seductive treats!

What ingredients are needed for the preparation of stuffed squids in a multicooker in a child-based:

• squid (carcass) - 4 pcs;
• squid (fins and tentacles);
• shrimp - 250 g;
• egg - 2 pcs;
• onions - 1 pc (small);
• hard cheese - 40 g;
• parsley - 1 bundle;
• flour - 3 tbsp. l.;
• salt, pepper - to taste;
• tomatoes - 250 g;
• white wine - 200 ml;
• sunflower oil.

This number of ingredients is designed for 2 portions.

Method of preparing squid in a slow cooker:

1. Lubricate the multicooker bowl with sunflower oil, install the Baking program and slightly fry the peeled shrimp. Put on a plate.
2. Fill a little butter and fry finely chopped onions (head half) so that it becomes translucent. Put the bow in shrimp.
3. Grind the fins and tentacles of squid, add to shrimp.
4. Grate the cheese on a fine grater.
5. Boil the eggs screwed and cut into small cubes.
6. Fine parsley finely.
7. Mix all the ingredients, salt and pepper to taste and fill the carcasses of squid carcasses with a mixture.
8. Fix the edges with a toothpick or sew with threads.
9. Roll the carcasses in flour and fry in oil until a light crust for 2 minutes on each side. Do not seek dense crispy crust, otherwise squid in the slow cooker will quickly become tough.
10. When all the carcasses are fried, make the sauce using the oil remaining in the bowl after squid. Fry the second half of the onion in it. When he acquires a beautiful golden hue, pour in wine and wait for complete evaporation of alcohol (2-3 minutes after boiling).
11. Add tomatoes chopped in a blender, lower the lid and simmer for 10 minutes in the "extinguishing" mode.
12. Add water to achieve a more liquid consistency, simmer another 30 minutes.
13. 5 minutes before the end of the program, salt and pepper to taste.
14. After the sound signal, lower the stuffed carcasses into the sauce, switch to the heating program and prepare squid in a slow cooker for another 15 minutes.

Squids in tomato sauce are good with fresh greenery and vegetables, and they should be washed down with the remaining white dry wine.

Useful tips: how to cook squid in a slow cooker correctly

We have prepared for you a list of useful recommendations that will help cook squid in a slow cooker correctly and tasty:

1. To quickly clean the squid, pour them with boiling water, and the skin itself will immediately get off. After you need to wash the carcasses in cold water from it.
2. Cooking squids should be no more than 3 minutes, otherwise they will become “rubber”. If you left them in boiling water for more time, boil out of 30 minutes so that they again become soft. But in this case, they will lose weight and will not be so useful.
3. In order for the squid in the slow cooker to come out tender and fragrant, boil 2 liters of water, add salt to taste, pea and bay leaf. Continue to boil for about 5 minutes, after which, alternately lower each carcass into the bowl, counting up to ten to 10 seconds enough to cook squid! Get it with a slotted spoon and proceed to the next.
4. As for stewing and frying, it is also important not to overexpose squids - cook them no longer than two minutes. It may seem to someone that the meat will not prepare for such a short period of time, however, believe me, this is quite enough for squids.
5. And finally, if you are afraid that fast heat treatment does not have time to destroy all dangerous microorganisms, remember the fact that in many countries the squids are generally eaten raw, seasoning only with various sauces. This is an absolutely safe product, provided that it is fresh and high -quality.

Stuffed squid in a slow cooker: recipe No. 2. Video

Another recipe for stuffed squid in a slow cooker, which will require a little less time and skill. A great option for a delicious and useful lunch.

More complete information awaits you in the video below: