Roasted Squid with Caramelized Onion and Garlic
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted squid dish is one of my favorite weeknight dinners because it comes together in just over an hour without requiring any fancy techniques. The squid becomes incredibly tender and sweet when roasted, while the onions caramelize into golden, jammy perfection. Garlic lovers will appreciate how mellow and nutty the roasted cloves become. I love that squid is packed with protein and selenium, which supports your immune system beautifully. The best part? Most of these ingredients are affordable staples you probably already have on hand.
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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