Stuffed Squid with Rice and Egg
These stuffed squid are filled with rice, eggs and fresh herbs, then gently simmered in a tomato and sour cream sauce. Serve them hot with the sauce or chilled as an appetizer.
Updated : 09 November, 2026
Easy
About 30 min.
Ingredients
4
Squid tube
3
Chicken eggs
100 grams
Rice
15 grams
Greens
1 tablespoon
Tomato paste
150 milliliters
Sour cream
100 milliliters
Water
to taste
Salt
1 teaspoon
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Rinse the rice and cook it in salted water until tender. Drain and let it cool.
Step 2
Hard-boil the eggs and let them cool.
Step 3
Prepare the squid. If using whole uncleaned squid, clean the bodies and trim off the fins. The fins can be cut into thin strips, boiled for 1–2 minutes and added to the filling. If using frozen squid, thaw and clean it before cooking.
Step 4
Cut the cooled hard-boiled eggs into small cubes.
Step 5
Finely chop the fresh herbs, such as green onions, dill, cilantro or parsley.
Step 6
If needed, rinse the cooked rice briefly and drain it well. Combine it with the chopped eggs and herbs, then season with salt and pepper to taste.
Step 7
Crack a raw egg into the filling and mix thoroughly. You can also add other ingredients, such as mushrooms, if desired.
Step 8
Fill the squid bodies with the rice mixture, gently pressing the filling in with a spoon but leaving some space, as the squid will shrink during cooking. If you have filling left over, you can add it to the sauce.
Step 9
Mix the tomato paste, sour cream and water. Season with salt and spices to taste. Garlic can also be added if desired.
Step 10
Secure the openings of the stuffed squid with wooden toothpicks and place them in a suitable pan or pot. Pour over the prepared sauce, adding a little water if necessary. If you need more sauce, add an equal mixture of water and sour cream. Bring to a simmer and cook for 5–7 minutes, until the squid is tender and the egg filling is fully cooked.
Step 11
Remove the toothpicks, slice the stuffed squid and serve with the sauce. Any remaining filling can be added to the sauce while cooking.
Author note
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