How to make rolls squid

Portion of squid (100 g) provides 106% of the daily rate of magnesium. Magnesium plays a key role in the absorption of iron and the formation of red blood cells. And in many respects richer than squid meat than poultry or beef.

INGREDIENTS

• 10 squid carcasses (small)
• mushrooms (5)
• 1 lemon (juiced)
• 1 zucchini (medium)
• 2 carrots
• 2 pods of yellow sweet pepper
• 2 tablespoons vegetable oil
• 1 bunch cilantro
• 2 cloves garlic
• 200 ml of 10% cream
• salt
• pepper

COOKING

1. Prepare the filling. Zucchini and carrots Wash, peel and cut into cubes. Peppers wash, dry, cut into cubes. 4 Stuffed squid put on a hot frying pan, greased with vegetable oil, fry for half a minute on each side, pour the sauce and simmer for 2 minutes, gently turning the squids. Remove from heat, remove the toothpicks, put on a platter and garnish with fresh herbs.

2. In a skillet heat the vegetable oil, put the vegetables and fry for 10 minutes. Vegetables sprinkle with lemon juice, salt and pepper and cook for 5 minutes. Squid Wash, dry, peel from the films. Pour boiling water and leave for 1 minute. Drain. Squids fill the vegetable mixture. Open edge fasten with toothpicks.

3. Prepare the sauce. Mushrooms wash, dry and finely chop. In a frying pan heat the oil and fry the mushrooms for 5 minutes. The capacity of the blender put the cream, garlic, coriander and mushrooms and whisk together until smooth.