Roasted Squid with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender squid tubes roasted until golden with caramelized leeks, garlic, and a hint of lemon create an elegant yet simple Mediterranean-inspired dish that's bursting with savory flavor.
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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