Roasted Squid with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just over half an hour. Roasted squid has this wonderful tender texture when cooked properly, and paired with creamy avocado, it feels surprisingly elegant without any fuss. Avocados are packed with heart healthy monounsaturated fats that keep you satisfied, and the lemony garlic dressing ties everything together beautifully. Best of all, it's affordable and uses simple ingredients you probably already have on hand. Trust me, this dish will impress anyone at your table.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and cut into rings and tentacles)
- 2ripe avocados(halved and sliced)
- 5 tbspextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1fresh lemon(zest and juice)
- 3 tbspfresh parsley(finely chopped)
- 1 tspfresh thyme(dried)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 473 mlarugula(loosely packed)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Pat the cleaned squid dry with paper towels and season generously with sea salt, black pepper, and thyme. Let rest for 10 minutes to allow flavors to penetrate.
Tip: Drying the squid ensures better browning and prevents splattering when cooking.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the sliced garlic and cook for 1-2 minutes until golden and fragrant, then remove with a slotted spoon and set aside on a paper towel.
Tip: Watch the garlic carefully to prevent burning, which will make it bitter.
- 3
In the same skillet with the remaining garlic oil, add half the squid in a single layer and sear for 2-3 minutes without stirring until the bottom is golden. Flip and cook the other side for another 2 minutes. Transfer to a warm plate and repeat with the remaining squid.
Tip: Avoid overcrowding the pan to achieve proper browning and prevent the squid from steaming.
- 4
Whisk together the remaining 3 tablespoons of olive oil, lemon juice, lemon zest, fresh parsley, red pepper flakes, salt, and pepper to create a vinaigrette.
Tip: The acidity from lemon juice brightens the dish and complements the richness of avocado.
- 5
Arrange fresh arugula on a serving platter and top with the warm roasted squid and crispy garlic chips.
Tip: Serving the squid while still warm prevents it from becoming rubbery.
- 6
Gently place avocado slices around the squid and scatter shallot slices on top.
Tip: Add avocado just before serving to prevent browning and maintain its creamy texture.
- 7
Drizzle the lemon-herb vinaigrette over the entire dish and serve immediately with crusty bread if desired.
Tip: The warm squid will slightly soften the cool avocado, creating a pleasant temperature contrast.
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