Roasted Squid with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid with edamame is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. Squid is surprisingly affordable and cooks quickly, making it perfect for busy evenings. I love how the tender, slightly charred squid pairs with the nutty earthiness of edamame, which is packed with plant based protein to keep you satisfied. Fresh herbs and a generous squeeze of lemon juice brighten everything up beautifully. It's elegant enough to serve to guests but simple enough that you won't stress in the kitchen.
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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