Roasted Squid with Green Beans and Garlic Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Fresh squid is more affordable than you'd think and becomes incredibly tender when roasted quickly at high heat. I love pairing it with crisp green beans that are tossed in a fragrant garlic oil infused with lemon and red pepper flakes. Green beans are loaded with antioxidants and vitamins, making this dish as nourishing as it is delicious. The whole thing feels elegant enough for company but simple enough for a casual family meal.
Ella x
Ingredients
- 1½ poundswhole squid(cleaned and cut into rings and tentacles)
- 1¼ poundsfresh green beans(trimmed and halved)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 1fresh lemon(halved)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(finely chopped)
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the squid dry with paper towels to remove excess moisture, which helps achieve better browning during roasting.
Tip: Dry squid prevents steaming and allows for a nice caramelized exterior.
- 2
On a large baking sheet, toss the green beans with 2 tablespoons of olive oil, half the minced garlic, salt, and black pepper. Spread them in a single layer and roast for 8 minutes.
Tip: Starting the green beans first ensures they cook evenly and become slightly crispy.
- 3
Remove the baking sheet from the oven and push the green beans to the sides. Add the squid rings and tentacles to the center, drizzle with 2 tablespoons of olive oil, and season with remaining salt, pepper, and red pepper flakes.
- 4
Return to the oven and roast for 12-15 minutes until the squid is opaque and tender, stirring halfway through cooking.
Tip: Avoid overcooking squid as it can become tough; it's done when it turns from translucent to opaque white.
- 5
While the squid finishes cooking, warm the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Add the remaining minced garlic and cook gently for 2-3 minutes until fragrant and just beginning to turn golden.
Tip: Keep the heat low to infuse the oil without burning the garlic.
- 6
Remove everything from the oven and immediately pour the warm garlic oil over the squid and green beans. Squeeze fresh lemon juice over the entire dish and sprinkle with fresh chopped parsley.
- 7
Drizzle the white wine around the edges of the pan to deglaze, stirring gently to combine all flavors. Serve immediately while hot.
Tip: The wine adds acidity and brightness that complements both the squid and green beans.
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