Roasted Squid with Caramelized Onion and Garlic
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Tender roasted squid tubes with sweet caramelized onions, garlic, and a hint of lemon creates an elegant Mediterranean-inspired dish that's surprisingly simple to prepare.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, tubes and tentacles separated)
- 4 largeyellow onions(thinly sliced)
- 6garlic cloves(minced)
- 5 tbspextra virgin olive oil
- 237 mldry white wine
- 3 tbspfresh lemon juice
- 237 mlfresh parsley(chopped)
- 1 tspred pepper flakes
- 1 tspsea salt
- 1 tspblack pepper
- 1 tbspbalsamic vinegar
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Pat the cleaned squid dry with paper towels and score the outer surface of the tubes with a knife in a crosshatch pattern. This prevents curling during cooking and helps with browning.
Tip: Dry squid is essential for achieving a golden crust when roasting.
- 2
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, then cook undisturbed for 5 minutes. Stir occasionally and continue cooking for 15-18 minutes until deeply golden and caramelized.
Tip: Don't rush the caramelization process—it develops the natural sweetness of the onions.
- 3
In the final 2 minutes of onion cooking, add the minced garlic and fresh thyme sprigs. Stir constantly to prevent burning, about 1-2 minutes until fragrant.
Tip: Watch the garlic carefully as it can burn quickly once added.
- 4
Preheat your oven to 450°F (230°C). Transfer the caramelized onions to a bowl and set aside. Wipe out the skillet with a paper towel.
Tip: Heating the oven while preparing other ingredients saves time.
- 5
Add the remaining 2 tablespoons of olive oil to the skillet over high heat until just smoking. Season the squid pieces generously with sea salt and black pepper on both sides.
Tip: High heat creates a quick sear that seals in juices.
- 6
Working in batches if needed, sear the squid tubes and tentacles for 2 minutes per side until they turn opaque and develop a golden crust. Transfer to a baking dish.
Tip: Don't overcrowd the pan, as this lowers the temperature and prevents proper searing.
- 7
Distribute the caramelized onions evenly over the squid in the baking dish. Pour the white wine and lemon juice around the squid, then sprinkle with red pepper flakes.
Tip: The wine and lemon add brightness that complements the rich, sweet onions.
- 8
Roast in the preheated oven for 8-10 minutes until the squid is fully cooked through but still tender. The edges should be slightly crispy while the interior remains soft.
Tip: Overcooked squid becomes rubbery; watch carefully during the final minutes.
- 9
Remove from the oven and drizzle with balsamic vinegar. Garnish with fresh chopped parsley and serve immediately with crusty bread to soak up the pan juices.
Tip: Serve while hot to enjoy the contrast between the tender squid and caramelized onions.
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