Roasted Squid with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Roasted Squid with Cucumber is a simple seafood dish that combines tender squid with fresh cucumber, garlic, lemon and herbs. Ready in just 32 minutes from start to table, this recipe brings together extra virgin olive oil, parsley, mint and red pepper flakes to create a light and flavourful meal. It suits anyone looking for a quick, straightforward dish with Mediterranean flavours.
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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