Roasted Squid with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid tubes paired with caramelized fennel, finished with crispy garlic chips and a bright lemon-herb drizzle for an elegant Mediterranean-inspired dish.
Ella x
Ingredients
- ¾ kgsquid tubes(cleaned, scored on inside in crosshatch pattern)
- 3 mediumfennel bulbs(trimmed, quartered lengthwise)
- 6 tbspextra virgin olive oil
- 5garlic cloves(thinly sliced)
- 1fresh lemon(zested and juiced)
- 3 tbspfresh parsley(finely chopped)
- 2 tbspfresh mint(torn)
- ½ tspred pepper flakes
- 1 tspsea salt
- ½ tspblack pepper
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat squid tubes dry with paper towels and season inside and out with salt and pepper.
Tip: Dry squid ensures better browning and prevents excess moisture during roasting.
- 2
Toss fennel quarters with 3 tablespoons of olive oil, salt, and pepper. Spread on a large baking sheet and roast for 15 minutes until golden brown.
Tip: Start fennel first as it requires longer cooking than the squid.
- 3
While fennel roasts, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add sliced garlic and cook for 2-3 minutes until golden and crispy, then set aside on a paper towel.
Tip: Watch carefully to prevent burnt garlic, which becomes bitter.
- 4
After fennel has roasted 15 minutes, push it to the sides of the baking sheet. Place squid tubes in the center and brush lightly with remaining olive oil.
Tip: Arrange squid so they have space around them for even browning.
- 5
Return baking sheet to oven and roast for 8-10 minutes until squid is opaque and fennel is very tender and caramelized.
Tip: Squid cooks quickly; overcooking makes it tough and rubbery.
- 6
Remove from oven and carefully transfer squid and fennel to a serving platter. Deglaze the baking sheet with white wine, scraping up browned bits, then pour over the squid.
Tip: Deglazing captures all the flavorful caramelized bits from roasting.
- 7
In a small bowl, whisk together lemon juice, lemon zest, fresh parsley, mint, red pepper flakes, and the crispy garlic chips with 1 tablespoon of the garlic oil.
Tip: This herbed oil adds brightness and complexity to the finished dish.
- 8
Drizzle the lemon-herb mixture over the squid and fennel, season with additional salt and pepper to taste, and serve immediately while warm.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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