Roasted Squid with Carrot and Garlic Confit
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't want to spend hours in the kitchen. Roasted squid with carrot and garlic confit comes together in under an hour and requires just one pan, making it perfect for a weeknight dinner that feels special. The squid becomes incredibly tender when roasted, while the garlic mellows into a sweet, buttery confit that's absolutely delicious. Carrots are packed with beta carotene, which supports eye health, and they caramelize beautifully alongside everything else. The combination of fresh herbs, lemon, and balsamic vinegar brings brightness to this Mediterranean inspired meal that your guests will love.
Ella x
Ingredients
- 1½ kgwhole squid(cleaned and dried)
- 600 gcarrots(cut into batons)
- 12garlic cloves(peeled)
- 16fresh sage leaves
- 6 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1 tablespoonaged balsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 3fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 220°C. Pat the cleaned squid dry with paper towels and cut the bodies into rings about 1cm thick, leaving the tentacles intact. Season generously with sea salt and black pepper.
Tip: Drying the squid ensures it doesn't release excess moisture during roasting, allowing for better browning.
- 2
On a large roasting tray, toss the carrot batons with 3 tablespoons of olive oil, salt, and pepper. Spread in an even layer and roast for 12 minutes until they begin to soften and caramelize at the edges.
Tip: Starting the carrots ahead ensures they're properly cooked through by the time the squid is done.
- 3
While carrots roast, warm the remaining 3 tablespoons of olive oil in a small pan over medium-low heat. Add the garlic cloves and thyme sprigs, cooking gently for 8-10 minutes until the garlic becomes golden and fragrant but not burnt.
Tip: This slow-cooked garlic becomes sweet and mellow, infusing the oil beautifully.
- 4
Remove the carrots from the oven. Push them to the sides of the tray and arrange the squid rings and tentacles in the center. Drizzle the garlic confit oil (with garlic cloves and thyme) over the squid.
Tip: Keeping the carrots separate prevents them from overcooking while the squid finishes roasting.
- 5
Return the tray to the oven for 12-15 minutes until the squid is opaque and tender, and the edges begin to curl slightly.
Tip: Don't overcook the squid or it will become rubbery—watch carefully as it cooks quickly.
- 6
While the squid finishes cooking, heat a separate small pan over medium-high heat with a light coating of olive oil. Quickly fry the sage leaves for 1-2 minutes until crispy, then set aside on paper towels.
Tip: Crispy sage adds an excellent textural contrast and fresh herbal note to the finished dish.
- 7
Remove the roasting tray from the oven. Drizzle the squid and carrots with fresh lemon juice and aged balsamic vinegar. Scatter the crispy sage leaves over the top and finish with a pinch of red pepper flakes.
Tip: The acidity from the lemon and balsamic brightens all the flavors and cuts through the richness of the olive oil.
- 8
Divide among four plates, ensuring each serving gets squid, carrots, some of the garlic cloves, and crispy sage. Drizzle any remaining pan juices over the top and serve immediately.
Tip: Serve this dish warm but not piping hot to appreciate the delicate texture of the roasted squid.
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