Roasted Squid with Parsnip and Garlic Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came about when I had beautiful squid and parsnips at the market and wanted something quick but impressive. Roasted squid with parsnip and garlic oil is ready in under an hour, making it perfect for weeknight dinners without sacrificing flavor. The squid becomes wonderfully tender when roasted properly, while the parsnips caramelize into sweet, nutty perfection. Garlic oil is the real star here, infusing everything with aromatic richness. Beyond tasting fantastic, squid is packed with protein and selenium, supporting everything from muscle health to thyroid function. This recipe is straightforward enough for beginners yet sophisticated enough to serve guests, and the whole thing comes together beautifully with minimal cleanup.
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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