Stuffed squid with rice and egg

4 servings
40 min

We will promote 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 down.

Let's cook eggs. We need hard boiled.

And we will deal with squid. If your carcass is unpeeled, cut off the tails of the squid (you can adjust them with small straws and, having previously boiled for two minutes, add them to the filling). I came across peeled and frozen squid. The packaging said that before cooking, it was necessary to defrost and clean, which I did.

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

Rinsed and dried greens (green onions, dill, cilantro, petrushchka) are also shredded.

Is rice ready? We will promote it in water, let it drain, mix rice with other components for filling, pepper, salt to taste.

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

We stuff the carcasses with it, carefully compressing the rice mass with a spoon.

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

Fold the squid (pinching them with wooden toothpicks) into a dish convenient for extinguishing 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). Did the sauce boil? We simmer for five minutes after boiling.

Serve the squid chopped, watering with a sauce to which you can add the rest of the filling during braising. Do not forget to take out the toothpicks!