Roasted Squid with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender squid tubes and tentacles roasted with vibrant bell peppers, garlic, and herbs until slightly charred and infused with Mediterranean flavors. A stunning, restaurant-quality dish that's surprisingly simple to prepare.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 4 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoondried oregano
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 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 during roasting.
Tip: Dry squid is key to achieving a nice caramelized exterior rather than a steamed texture.
- 2
In a large bowl, combine the cleaned squid rings and tentacles with half of the olive oil, minced garlic, lemon juice, oregano, red pepper flakes, salt, and black pepper. Toss gently but thoroughly to coat all pieces evenly.
Tip: Don't marinate too long; 10 minutes is sufficient to infuse flavor without making the squid tough.
- 3
Spread the bell pepper strips in a single layer on a large rimmed baking sheet. Drizzle with the remaining olive oil, season with a pinch of salt and pepper, and toss to combine.
Tip: Using a large baking sheet prevents overcrowding and allows the peppers to caramelize properly.
- 4
Roast the peppers in the preheated oven for 8 minutes until they begin to soften and develop light char marks.
Tip: Starting the peppers first ensures they cook through while the squid stays tender.
- 5
Remove the baking sheet from the oven and push the peppers to the sides. Add the marinated squid in a single layer in the center of the sheet.
Tip: Arranging squid in a single layer prevents steaming and promotes even browning.
- 6
Return to the oven and roast for 12-15 minutes, stirring once halfway through, until the squid is opaque and tender with light browning, and the peppers are caramelized.
Tip: Avoid overcooking; squid becomes rubbery if cooked beyond this point. It should be tender and slightly firm, not chewy.
- 7
Remove from the oven and deglaze the pan by pouring the white wine over everything. Scrape up any browned bits from the bottom with a wooden spoon, which adds rich flavor.
Tip: The wine captures the caramelized flavors stuck to the pan, creating a delicious, light pan sauce.
- 8
Transfer the roasted squid and bell peppers to a serving platter, pour any pan juices over the top, and garnish generously with fresh parsley. Serve immediately while hot.
Tip: Fresh herbs added after cooking brighten the dish and add a fresh, herbaceous note to balance the richness.
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