Roasted Squid with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid with kale is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The beauty of this dish is how the squid gets tender and slightly charred while the kale becomes wonderfully crispy at the edges. Kale is packed with vitamins and minerals that keep me feeling energized, and it's so forgiving to cook. I love the way the garlic, lemon, and a pinch of aleppo pepper bring everything to life, creating something that tastes restaurant quality but costs a fraction of the price. This is the kind of meal that feels fancy enough for company yet simple enough for a regular Tuesday night.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into 3-inch rings and tubes)
- 1893 mlfresh kale(torn into bite-sized pieces, stems removed)
- 6 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 2lemon(1 juiced, 1 sliced into wedges)
- 1 teaspoonaleppo pepper
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 3 tablespoonsfresh parsley(finely chopped)
- 59 mlpine nuts(lightly toasted)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels to remove excess moisture, which helps achieve better browning during roasting.
Tip: Dry squid is key to preventing it from releasing water and becoming rubbery.
- 2
In a large bowl, toss the squid pieces with 3 tablespoons of olive oil, half the minced garlic, lemon juice, salt, black pepper, and Aleppo pepper. Let marinate for 10 minutes while you prepare the kale.
Tip: Don't over-marinate squid or the acid will make it tough.
- 3
On a separate large baking sheet, spread the torn kale pieces and drizzle with the remaining 3 tablespoons of olive oil. Sprinkle with remaining minced garlic, a pinch of salt, and toss to coat evenly.
Tip: Massage the oil into the kale gently with your hands for even coating.
- 4
Arrange the marinated squid on a second baking sheet in a single layer, spreading it out evenly so each piece can caramelize properly.
Tip: Avoid crowding the pan to ensure proper roasting rather than steaming.
- 5
Place both baking sheets in the preheated oven. Roast the squid for 12-15 minutes until it turns opaque and the edges begin to curl slightly. The kale should roast for the full 20-25 minutes until the edges are crispy and lightly charred.
Tip: Squid cooks quickly, so check it at the 12-minute mark to avoid overcooking.
- 6
Remove both sheets from the oven. If the kale needs additional crisping, increase the oven temperature to 450°F and continue roasting for another 3-5 minutes while keeping the squid warm.
- 7
Transfer the roasted kale to a serving platter and top with the roasted squid pieces. Scatter the sliced red onion and toasted pine nuts over the top.
Tip: Layer the components for better presentation and flavor distribution.
- 8
Finish with a generous sprinkle of fresh parsley and serve immediately with lemon wedges on the side for guests to squeeze over their portions.
Tip: Fresh herbs add brightness and should be added just before serving to maintain their vibrant flavor.
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