Stuffed squid with eggs
Stuffed squid with eggs

In the first place stuffed squid with eggs are the basis of many starters. Squids exist in a number of stories about sea monsters. The most famous among them is probably Jules Verne’s mosquito, which harms Captain Nemo and his submarine Nautilus. This is not just a fiction and a fiction of imagination, but a real existence of the inhabitants of the sea.

The largest species of Architeuthis, known as “colossal squid”, reaches an impressive 14 meters long, along with its tentacles. Fortunately, the look we can see on the table is far more modest – up to about 30 cm. It seems that its delicious meat has been appreciated since antiquity, and the Greeks and Romans even perceived it as an aphrodisiac.

As a result, today the squid enjoy the utmost respect in the kitchen of the Mediterranean countries. Similarly, these delicious creatures have eight short and two longer tentacles attached to the head, all with suction cups on them.

Even more so in the culinary industry, squid can tolerate any kind of heat treatment, but it is short, so that the meat does not become solid and does not lose its taste. Finally, I offer you a great recipe for a stuffed squid only with sea products.

Stuffed squid with eggs пroducts for 4 servings

4 calamars

stuffed squid
In the first place stuffed squid with eggs are the basis of many starters

1 onion
1 carrot
4 cloves of garlic
4 tomato
1 green hot pepper
fresh basil and parsley to taste
1 teaspoon of grated lemon peel
salt and pepper to taste
2 tablespoons of olive oil
1 cup of white wine
1 tablespoon breadcrumbs
2 hard boiled eggs

Preparation stuffed squid with eggs

Cut the onion, carrot, tomato pepper and garlic. Season and season with pepper. Put them in a small tray that can fit into the Airfryer container. Pour the olive oil and wine, add the lemon peel and cook the natural black food vegetables  for 10 minutes in the machine, preheated to 180 degrees.

Remove the cooked vegetables, confuse them with basil and parsley, and remove half of them. Mix them with breadcrumbs and eggs cut into cubes.

Fill the squid with the egg mixture, pinch the holes with a toothpick and puncture it in several places. Give lightly.

Place the squid in the tray with the other vegetables and cook for 10 minutes in the Airfryer. Serve hot squids with cold white wine. Enjoy!

That’s why I tried Airfryer how to cook cooked and seafood at the same time. You just need to have a small sized tray to put in the container in place of the frying basket. So quickly and easily, the squid became tender and juicy, and the sauce fresh, tasted of fresh vegetables rather than stewed. As a basis I used the recipe for stuffed squid, which I changed to my taste.