Roasted Squid with Parsnip and Garlic Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with caramelized parsnips in a fragrant garlic and herb oil, finished with crispy breadcrumbs and fresh lemon.
Ella x
Ingredients
- ¾ kgsquid(cleaned, tubes and tentacles separated)
- ½ kgparsnips(peeled and cut into 2-inch batons)
- 6 tbspextra virgin olive oil
- 5garlic cloves(thinly sliced)
- 2 tspfresh thyme(leaves only)
- ¼ tspred pepper flakes
- 118 mlpanko breadcrumbs
- 1lemon(zest and juice)
- 1 tspsea salt
- ½ tspblack pepper
- 3 tbspflat leaf parsley(finely chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels and season both tubes and tentacles with salt and pepper.
Tip: Dry squid ensures better browning and prevents excessive moisture during roasting.
- 2
Toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper on a large roasting pan. Spread them in a single layer and roast for 12 minutes until they begin to soften.
Tip: Pre-roasting the parsnips ensures they cook through before the squid is added.
- 3
While parsnips roast, heat 4 tablespoons of olive oil in a small saucepan over medium heat. Add the sliced garlic, thyme, and red pepper flakes, cooking for 3-4 minutes until fragrant but not browned.
Tip: Keep heat moderate to prevent garlic from burning, which would create a bitter flavor.
- 4
Remove the parsnips from the oven and push them to the sides of the pan. Arrange the squid tubes and tentacles in the center.
Tip: Leaving space for the squid prevents steaming and allows for proper caramelization.
- 5
Pour the warm garlic oil over the squid and parsnips, distributing evenly. Return to the oven for 10-12 minutes until squid is opaque and just cooked through.
Tip: Squid cooks quickly; avoid overcooking or it will become rubbery and tough.
- 6
Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
Tip: Toasted breadcrumbs add a pleasant textural contrast and nutty flavor.
- 7
Remove the roasting pan from the oven and squeeze fresh lemon juice over the squid and parsnips. Sprinkle the toasted panko and fresh parsley generously over everything.
Tip: Lemon juice brightens the dish and cuts through the richness of the oil.
- 8
Transfer to a serving platter, drizzle with any remaining pan juices, and grate lemon zest over the top. Serve immediately while still hot.
Tip: This dish is best enjoyed fresh from the oven while textures are at their peak.
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