Roasted Squid with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid tubes with crispy garlic-infused broccoli florets, finished with a bright lemon and chili oil drizzle for a Mediterranean-inspired seafood sensation.
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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