Roasted Squid with Mushroom and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid dish is one of my favorite quick weeknight dinners because it comes together in under an hour with minimal fuss. The tender squid gets wonderfully caramelized alongside earthy mushrooms in a luxurious garlic butter sauce that's absolutely irresistible. Squid is incredibly lean and packed with protein and B vitamins, making it a nutritious choice that doesn't feel heavy. What I love most is how forgiving this recipe is. Even if you've never cooked squid before, the straightforward technique and short cooking time mean you'll nail it on the first try. A squeeze of fresh lemon at the end brightens everything beautifully.
Ella x
Ingredients
- 1½ poundsfresh squid(cleaned and cut into 1-inch rings and tentacles)
- 12 ouncesmixed mushrooms(cremini, shiitake, and oyster, halved)
- 4 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 118 mldry white wine
- 1fresh lemon(zested and juiced)
- 3 tablespoonsolive oil
- 59 mlfresh parsley(chopped)
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cleaned squid dry with paper towels and season generously with salt and pepper.
Tip: Drying the squid ensures it browns properly and doesn't release excess moisture during cooking.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- 3
Working in two batches to avoid crowding, sear the squid for 1-2 minutes per side until lightly golden. Transfer to a plate and set aside.
Tip: Don't overcrowd the pan or the squid will steam rather than sear.
- 4
In the same skillet, add the remaining olive oil and sauté the mushrooms for 4-5 minutes until they release their moisture and begin to brown. Season with salt and pepper, then push to the sides of the pan.
Tip: Cooking mushrooms separately allows them to develop a nice golden color.
- 5
Reduce heat to medium and add butter and minced garlic to the center of the pan. Cook for 1 minute until fragrant, stirring constantly.
- 6
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Add thyme sprigs and red pepper flakes, then return the squid to the skillet.
Tip: Deglazing captures all the caramelized flavors from the searing process.
- 7
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the squid is just cooked through and tender.
Tip: Roasting in the oven allows the flavors to meld while keeping the squid tender; overcooking will make it tough.
- 8
Remove from the oven and stir in the lemon zest. Taste and adjust seasonings with salt and pepper as needed.
- 9
Divide the squid and mushroom mixture among four plates, drizzle with the pan sauce, and garnish generously with fresh parsley before serving.
Tip: Serve immediately while the squid is warm and tender for the best texture.
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