Roasted Squid with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 45 minutes from start to table. Roasted squid paired with lotus root creates such a beautiful, delicate dish that feels fancy but honestly couldn't be simpler. The lotus root is wonderfully nutritious, packed with vitamin C and fiber, and when roasted it becomes slightly crispy on the edges while staying tender inside. Fresh garlic, chili, and bright lemon juice bring everything to life, making this a vibrant meal that never gets boring.
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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