Roasted Squid with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid with broccoli is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The squid gets tender and slightly charred while the broccoli caramelizes beautifully, and then everything gets tossed with plenty of garlic, lemon, and fresh herbs. Broccoli is packed with vitamin C and fiber, making this dish as nourishing as it is delicious. Best of all, it's straightforward enough for a beginner but impressive enough to serve to guests.
Ella x
Ingredients
- ¾ kgsquid tubes(cleaned and cut into 1-inch rings)
- ½ kgbroccoli florets(cut into bite-sized pieces)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 1 teaspoonred chili flakes
- 3 tablespoonsfresh lemon juice
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoongarlic powder
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonlemon zest
- 4roasted garlic cloves(whole, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid rings dry with paper towels to remove excess moisture, which helps them brown properly.
Tip: Dry squid prevents steaming and promotes better caramelization during roasting.
- 2
In a large bowl, toss the squid rings with 2 tablespoons of olive oil, minced garlic, garlic powder, salt, and black pepper. Let marinate for 5 minutes.
Tip: Marinating the squid briefly seasons it throughout and infuses it with garlic flavor.
- 3
On a separate large baking sheet, combine broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on one half of the sheet.
Tip: Spreading vegetables in a single layer ensures even roasting and browning.
- 4
Arrange the marinated squid in a single layer on the other half of the baking sheet, keeping it separated from the broccoli to avoid steaming.
Tip: Keeping squid away from broccoli prevents moisture buildup that would soften the squid.
- 5
Roast in the preheated oven for 12-15 minutes, stirring the broccoli and squid halfway through, until the squid is opaque and tender and the broccoli is charred at the edges.
Tip: Squid cooks quickly; avoid overcooking as it becomes rubbery if roasted too long.
- 6
While roasting, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and chili flakes in a small bowl to create the finishing oil.
Tip: The acidic lemon juice brightens the rich flavors of the roasted squid and broccoli.
- 7
Remove the baking sheet from the oven and transfer the squid and broccoli to a serving platter.
- 8
Drizzle the lemon-chili oil over the roasted squid and broccoli, then garnish with fresh parsley, lemon zest, and whole roasted garlic cloves before serving.
Tip: The fresh herbs and zest add brightness and aroma to the finished dish.
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