Roasted Squid with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender squid tubes and tentacles kissed with crispy garlic, fresh herbs, and a hint of lemon, creating a Mediterranean delicacy that's both elegant and surprisingly simple to prepare.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, tubes cut into rings, tentacles separated)
- 8garlic cloves(thinly sliced)
- 118 mlextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 59 mlfresh parsley(finely chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon zest(from 1 lemon)
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid rings and tentacles dry with paper towels to ensure they roast properly without steaming.
Tip: Dry squid is crucial for achieving a golden, slightly crispy exterior.
- 2
Distribute squid evenly on a large baking sheet. Drizzle with half the olive oil and sprinkle with sea salt and black pepper, tossing gently to coat.
- 3
Roast the squid for 8-10 minutes until it just begins to turn opaque. Remove from oven and set aside temporarily.
Tip: Don't overcook—squid becomes rubbery if roasted too long.
- 4
While squid roasts, warm the remaining olive oil in a small skillet over medium heat. Add sliced garlic and sauté for 2-3 minutes until golden and fragrant, stirring frequently.
Tip: Watch the garlic carefully to prevent burning; it should be light golden, not dark brown.
- 5
Pour the garlic and oil mixture over the roasted squid. Add the white wine and lemon juice, stirring gently to combine all ingredients.
- 6
Return the baking sheet to the oven and roast for another 8-10 minutes until the squid is fully cooked and slightly caramelized at the edges.
- 7
Remove from oven and immediately sprinkle with fresh parsley, lemon zest, and red pepper flakes. Taste and adjust seasonings as needed.
Tip: The fresh herbs and zest brighten the dish and add visual appeal.
- 8
Transfer to a serving platter and drizzle with any pan juices. Serve immediately while the garlic oil is still warm.
Tip: Crusty bread makes an excellent accompaniment for soaking up the flavorful garlic oil.
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