Roasted Squid with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Squid with Asparagus is an elegant dish combining tender squid with fresh asparagus, garlic, lemon and a hint of chili. Ready in under an hour, with just 20 minutes of preparation and 25 minutes of cooking, this recipe suits anyone seeking a straightforward yet sophisticated meal. The simple combination of extra virgin olive oil, white wine and fresh parsley brings out the natural flavours of the seafood and vegetables.
Ella x
Ingredients
- ¾ kgsquid(cleaned, bodies cut into rings, tentacles halved)
- ½ kgfresh asparagus(woody ends trimmed)
- 5 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 1lemon(zest and juice)
- ½ tspred chili flakes
- 59 mlfresh parsley(chopped)
- 1 tspsea salt
- ½ tspblack pepper
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels to remove excess moisture, which helps it brown better.
Tip: Dry squid will roast instead of steam, giving you better texture and flavor.
- 2
On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer and roast for 8 minutes until partially tender.
Tip: Starting asparagus early ensures it finishes cooking at the same time as the squid.
- 3
While asparagus roasts, combine the squid, minced garlic, remaining 3 tablespoons olive oil, chili flakes, lemon zest, salt, and pepper in a bowl. Toss gently to coat evenly.
Tip: Don't overwork the squid or it may become tough during cooking.
- 4
Remove the baking sheet from the oven and push the asparagus to the sides, creating space in the center for the squid. Pour the squid and marinade onto the sheet.
Tip: Keeping asparagus on the edges prevents it from getting lost under the squid.
- 5
Return to the oven and roast for 12-15 minutes, stirring the squid halfway through, until the rings are opaque and edges are lightly browned.
Tip: Squid cooks quickly; overcooking makes it rubbery.
- 6
Remove from oven and drizzle the entire sheet with fresh lemon juice and white wine. Scatter fresh parsley over the top.
Tip: The wine adds acidity and depth while the lemon brightens all the flavors.
- 7
Serve immediately while hot, dividing squid and asparagus among four plates and spooning the pan juices over top.
Tip: This dish is best enjoyed fresh from the oven for optimal texture.
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