Roasted Squid with Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid with celery is a dinner I've been making for years, and it never fails to impress. The beauty of this dish is how quickly it comes together in under an hour, making it perfect for busy weeknights when you still want something special. Fresh squid becomes incredibly tender when roasted with garlic and white wine, while celery adds a wonderful light crunch and subtle sweetness. Celery is also packed with antioxidants and promotes heart health, so you're getting nutrition alongside incredible flavor. The lemon juice and fresh herbs brighten everything up beautifully. Trust me, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- 1½ kgfresh squid(cleaned, cut into 5cm rings)
- 4celery stalks(cut into 3cm pieces)
- 6garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the squid rings dry with paper towels to ensure they roast properly rather than steam.
Tip: Moisture on the squid will prevent proper browning, so drying thoroughly is essential.
- 2
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the celery pieces and sauté for 4-5 minutes until lightly golden, stirring occasionally.
Tip: Don't rush this step—allowing the celery to caramelize brings out its natural sweetness.
- 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Push the celery and garlic to the sides of the skillet. Add the squid rings to the center and season with salt, pepper, and red pepper flakes. Sear for 2 minutes without stirring to develop a light crust.
Tip: Crowding the pan will cause the squid to release moisture instead of browning, so work in batches if needed.
- 5
Deglaze the skillet by pouring in the white wine and lemon juice, scraping up any browned bits from the bottom with a wooden spoon. Toss everything together and sprinkle with thyme.
- 6
Transfer the entire skillet to the preheated oven and roast for 12-15 minutes until the squid is tender and the celery is completely softened.
Tip: Squid can become tough if overcooked, so keep a close eye on it.
- 7
Remove from the oven and drizzle with the remaining 2 tablespoons of fresh olive oil. Sprinkle generously with fresh parsley and lemon zest.
Tip: The fresh herbs and zest add brightness that balances the richness of the roasted elements.
- 8
Serve immediately while still warm, dividing squid and celery evenly among plates and spooning the pan juices over each portion.
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