Roasted Squid with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour with just one pan. Fresh squid is incredibly tender when roasted properly, and it's packed with lean protein and selenium, which supports thyroid health. The sweet caramelized leeks create this beautiful contrast with the tender squid, while garlic and thyme add wonderful depth. Best of all, squid is affordable and becoming easier to find at most markets. This dish tastes impressive enough for guests but feels completely approachable for a simple Tuesday night at home.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, bodies cut into rings, tentacles halved)
- 4 mediumleeks(white and light green parts, sliced into 1-inch rounds)
- 6garlic cloves(minced)
- 4 tbspolive oil
- 1lemon(zested and juiced)
- 237 mldry white wine
- 1 tbspfresh thyme(chopped)
- 1 tspred pepper flakes
- 1 tspsea salt
- 1 tspblack pepper
- 2 tbspbutter
- 2 tbspfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid rings and tentacles dry with paper towels to remove excess moisture, which helps them roast better.
Tip: Dry squid ensures better browning and prevents them from becoming rubbery.
- 2
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the leek rounds and sauté for 5-6 minutes, stirring occasionally, until they begin to soften and develop light golden edges.
Tip: Don't rush this step; caramelizing the leeks brings out their natural sweetness.
- 3
Push the leeks to the sides of the skillet and add the remaining 2 tablespoons of olive oil to the center. Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- 4
Arrange the squid rings and tentacles evenly throughout the skillet, nestling them among the leeks. Season generously with salt and black pepper.
Tip: Don't overcrowd the pan; if needed, work in batches to ensure even roasting.
- 5
Pour the white wine and lemon juice over the squid and leeks. Scatter the fresh thyme over the top and dot with butter.
Tip: The wine will help keep the squid moist while roasting.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the squid is just cooked through and tender (it should have a slight firmness but not be chewy).
Tip: Avoid overcooking squid as it becomes tough; check at 12 minutes for doneness.
- 7
Remove from the oven and sprinkle with lemon zest and fresh chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.
- 8
Serve immediately while hot, spooning the pan juices and caramelized leeks over each portion.
Tip: Pair with crusty bread to soak up the delicious lemon-wine sauce.
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