Roasted Squid with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Tender roasted squid with a crispy exterior paired with refreshing cucumber ribbons, finished with a bright lemon-herb vinaigrette for a light and elegant Mediterranean-inspired dish.
Ella x
Ingredients
- ¾ kgsquid(cleaned and patted dry)
- 2 mediumcucumber(peeled into ribbons with a vegetable peeler)
- 5 tablespoonsextra virgin olive oil
- 2lemon(juiced and zested)
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh mint leaves(chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsred wine vinegar
- 1 smallshallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned squid bodies and tentacles completely dry with paper towels, as moisture will prevent proper browning.
Tip: Dry squid is essential for achieving a crispy, golden exterior when roasting.
- 2
In a large bowl, combine 3 tablespoons of olive oil, minced garlic, lemon zest, red pepper flakes, sea salt, and black pepper. Toss the squid pieces in this mixture until evenly coated.
Tip: Don't skip the garlic and spices—they add incredible flavor to the squid.
- 3
Spread the squid in a single layer on a preheated baking sheet. Roast for 10-12 minutes, stirring halfway through, until the squid is golden and just tender. Be careful not to overcook, as squid becomes rubbery quickly.
Tip: Roasting at high heat keeps the exterior crispy while the interior stays tender.
- 4
While the squid roasts, prepare the cucumber and herb mixture. In a medium bowl, combine the cucumber ribbons, sliced shallot, chopped parsley, and fresh mint.
Tip: Prepare the vegetables just before serving to keep them crisp and fresh.
- 5
Make the vinaigrette by whisking together the fresh lemon juice, red wine vinegar, and remaining 2 tablespoons of olive oil in a small bowl. Season with a pinch of salt and pepper.
Tip: The vinaigrette should taste bright and balanced—adjust lemon juice or vinegar to your preference.
- 6
Remove the roasted squid from the oven and let cool for 1-2 minutes. Gently toss the cucumber mixture with the vinaigrette until well coated.
Tip: Don't dress the cucumbers too far in advance, or they will become soggy.
- 7
Divide the cucumber salad among four plates and top each portion with the warm roasted squid. Drizzle any extra vinaigrette over the top and serve immediately.
Tip: The warm squid contrasts beautifully with the cool, crisp cucumber salad.
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