Roasted Squid with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid tubes paired with crispy garlicky kale, finished with lemon and Aleppo pepper for a Mediterranean-inspired dish that's both elegant and satisfying.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.