Roasted Squid with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with crispy asparagus spears, finished with garlic, lemon, and a touch of chili for a restaurant-quality Mediterranean dish.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.