Roasted Squid with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid tubes paired with caramelized artichoke hearts, finished with garlic, lemon, and fresh herbs for a Mediterranean-inspired seafood delight.
Ella x
Ingredients
- ¾ kgsquid(cleaned, tubes and tentacles separated)
- ¾ kgartichoke hearts(fresh, halved and fuzzy centers removed)
- 6 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels and cut the tubes into 2-inch rings, leaving tentacles whole.
Tip: Drying the squid prevents splattering and promotes better browning.
- 2
Toss the artichoke halves in a large bowl with 3 tablespoons of olive oil, half the garlic, salt, pepper, and thyme. Spread on a baking sheet and roast for 12 minutes until edges begin to caramelize.
Tip: Cut artichokes in uniform sizes so they cook evenly.
- 3
Remove the artichokes from the oven and push them to the sides of the baking sheet. Create two shallow piles in the center for the squid.
- 4
In a separate bowl, combine the squid pieces with the remaining 3 tablespoons olive oil, remaining garlic, red pepper flakes, and half the lemon juice. Season with salt and pepper.
Tip: Don't season the squid too early or it will release excess moisture.
- 5
Spread the seasoned squid in the center of the baking sheet and roast for 8-10 minutes, stirring halfway through, until squid is opaque and just tender.
Tip: Squid cooks very quickly; avoid overcooking or it becomes rubbery.
- 6
Remove from oven and drizzle the entire sheet with white wine and remaining lemon juice. Toss everything together gently.
Tip: The wine will create a light pan sauce that complements both the squid and artichokes.
- 7
Transfer to a serving platter and garnish with fresh parsley and lemon zest. Serve immediately while hot.
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