Start with rice, the amount of fillers can be increased in 2 times, put prepared squid in the dish, the remaining stuffing can be put in the middle and will be a great side dish, I always do. So going back to the rice. Wash rice in cold water on a heated deep pan, add a small amount of sunflower oil. Pour the rice into the pan and fry for 5-7 minutes, stirring constantly. Then add hot boiled water and add chicken bouillon cube. Cover with a lid and on low heat keep 15-20 minutes, after turn off and let infuse for. To add water: 1 part rice 2 parts water.

Cut the mushrooms.

Fry them too on a small amount of oil. Boil 2 eggs

Boil water for the shrimp (if the shrimp are ready, pour them with boiling water for 2-3 minutes and add all the same that for cooking) the Water is boiling, add salt, dill, lemon, pepper and Bay leaf. Cook for 5-7 minutes.

The next boiling water with the same spices you put the squid (pre-thaw). Squid cook very quickly, enough for 1.5 minutes, if you overcook they will be tough.

Next, mix rice, mushrooms, shrimp. Squid cut into small strips, egg cubes. Finely chop the dill (amount of chopped dill to your taste). Add a small amount of Tartar sauce. Sprinkle a little mixture of peppers.