Roasted Squid with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with crispy-edged lotus root slices, finished with a garlic-chili oil and fresh herbs for a elegant yet simple seafood dish.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, bodies cut into rings, tentacles halved)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 1 teaspoondried red chili flakes
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the squid dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the squid ensures it develops a nice texture when roasted rather than becoming rubbery.
- 2
Toss lotus root slices with 2 tablespoons of olive oil, salt, and pepper. Spread on a separate baking sheet in a single layer.
Tip: Using separate baking sheets prevents the squid from steaming and allows each ingredient to roast properly.
- 3
Place both the squid and lotus root sheets in the preheated oven. Roast for 12-15 minutes, stirring the lotus root halfway through, until the squid is opaque and lotus root edges are golden and slightly crispy.
- 4
While roasting, prepare the chili oil by gently heating 3 tablespoons of olive oil in a small pan over medium-low heat. Add minced garlic and chili flakes, cooking for 2-3 minutes until fragrant but not browned.
- 5
Remove the garlic oil from heat and stir in lemon juice, reserving about 1 tablespoon of fresh herbs for garnish.
Tip: Add the lemon juice off heat to preserve its bright, fresh flavor.
- 6
Transfer roasted squid and lotus root to a large serving platter or individual plates. Drizzle generously with the warm garlic-chili oil.
- 7
Finish with the reserved fresh parsley and cilantro, plus a final pinch of sea salt and black pepper to taste. Serve immediately while the lotus root is still warm.
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