Roasted Squid with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels to ensure even browning.

   Tip: Drying the squid thoroughly prevents steaming and helps achieve a golden exterior.

2. 2

   Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced red onion and sauté for 3-4 minutes until softened.

   Tip: Use an oven-safe skillet so you can transfer directly to the oven without switching pans.

3. 3

   Add the sliced cabbage to the skillet, stirring occasionally. Cook for 8-10 minutes, allowing it to soften and develop light caramelization. Season with half the salt and pepper.

   Tip: Don't rush this step—letting the cabbage caramelize deepens its natural sweetness.

4. 4

   Push the cabbage mixture to the sides of the skillet. Add the remaining 2 tablespoons of olive oil to the center and add the minced garlic, cooking for 30 seconds until fragrant.

   Tip: Keep the garlic brief to prevent it from burning in the oven heat.

5. 5

   Increase heat to high and add the squid to the center of the skillet. Season with remaining salt, pepper, and red pepper flakes. Sear for 2 minutes, stirring occasionally.

   Tip: High heat caramelizes the squid exterior while keeping the interior tender.

6. 6

   Pour the white wine and lemon juice over the squid and cabbage. Stir everything together gently to combine.

   Tip: The acidic wine and lemon will help tenderize the squid while adding brightness.

7. 7

   Transfer the skillet to the preheated oven and roast for 12-15 minutes, stirring halfway through, until the squid is opaque and tender.

   Tip: Squid cooks quickly; avoid overcooking or it will become rubbery.

8. 8

   Remove from the oven and finish with fresh parsley, lemon zest, and a drizzle of additional olive oil if desired. Serve hot directly from the skillet.

   Tip: The fresh herbs and zest brighten the dish and add aromatic complexity.