Roasted Squid with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Squid with Bell Pepper is a Mediterranean inspired dish featuring tender squid roasted alongside vibrant red and yellow bell peppers. The squid is seasoned with garlic, fresh lemon juice, oregano and a hint of red pepper flakes, then finished with fresh parsley. This straightforward recipe takes just 20 minutes to prepare and 25 minutes to cook, making it perfect for a weeknight dinner or special occasion meal.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.