Roasted Squid with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with buttery edamame, finished with a bright lemon-garlic glaze and fresh herbs for a simple yet elegant Mediterranean-inspired dish.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- 473 mlfrozen edamame(thawed and drained)
- 5 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 3 tbspfresh lemon juice
- ½ tspred pepper flakes
- 59 mlfresh parsley(chopped)
- 2 tbspfresh mint(chopped)
- 1 tspsea salt
- ½ tspblack pepper
- 1 tbsplemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels to remove excess moisture, which will help them roast better.
Tip: Dry squid is key to achieving a slightly crispy exterior while keeping the inside tender.
- 2
In a large bowl, combine the squid rings and tentacles with 3 tablespoons of olive oil, 4 minced garlic cloves, lemon juice, red pepper flakes, sea salt, and black pepper. Toss gently to coat evenly.
Tip: Don't overwork the squid—gentle handling prevents them from becoming tough.
- 3
Spread the squid mixture in a single layer on a large baking sheet, leaving space between pieces for even roasting.
Tip: Crowding the pan will cause steaming instead of roasting.
- 4
Roast in the preheated oven for 12-15 minutes, stirring halfway through, until the squid is opaque and slightly golden at the edges.
Tip: Squid cooks quickly, so watch carefully to avoid overcooking.
- 5
While the squid roasts, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant.
- 6
Add the thawed edamame to the skillet and cook for 3-4 minutes, stirring occasionally, until heated through and lightly toasted. Season with a pinch of salt and pepper.
- 7
Remove the squid from the oven and transfer to a serving platter. Arrange the roasted edamame alongside the squid.
- 8
Drizzle any pan juices from the baking sheet over the squid and edamame. Sprinkle with fresh parsley, mint, and lemon zest before serving.
Tip: The fresh herbs add brightness and balance the richness of the olive oil.
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