Roasted Squid with Pea and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a fantastic weeknight dinner that comes together in under an hour. This roasted squid with pea and garlic butter is one of my go to dishes when I want something elegant but totally manageable. Fresh squid is more affordable than you might think, and it cooks so quickly that you'll have dinner on the table faster than ordering takeout. The peas add wonderful color and nutrition, packed with plant based protein and fiber to keep you satisfied. The garlic butter is pure magic, coating everything in rich, savory goodness that makes even simple ingredients taste restaurant worthy. Trust me, this one will become a regular rotation in your kitchen.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and cut into 3-inch rings)
- 473 mlfrozen or fresh peas
- 4 tbspbutter(divided)
- 5garlic cloves(minced)
- 3 tbspextra virgin olive oil
- 1lemon(zested and juiced)
- 1shallot(thinly sliced)
- 1 tspsea salt
- ½ tspblack pepper
- 3 tbspfresh parsley(chopped)
- ¼ tspred pepper flakes
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the squid rings dry with paper towels and season with salt and black pepper on both sides.
Tip: Drying the squid helps it achieve a better texture when roasted and prevents it from becoming rubbery.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the squid in a single layer and sear for 2-3 minutes per side until lightly golden. Remove and set aside.
Tip: Don't overcrowd the pan; work in batches if necessary to ensure proper browning.
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced shallots for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- 4
Add the frozen peas to the skillet and stir gently for 1 minute to warm through. Pour in the vegetable broth and deglaze the pan, scraping up any browned bits from the bottom.
Tip: Deglazing adds depth of flavor to your dish by incorporating all those caramelized squid juices.
- 5
Return the seared squid to the skillet, nestling it among the peas. Add the lemon juice and sprinkle with lemon zest and red pepper flakes. Dot the top with 2 tablespoons of butter.
- 6
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the squid is tender and the peas are heated through.
Tip: Cooking squid in the oven at high temperature finishes it gently without overcooking, maintaining its tender texture.
- 7
Remove from oven and stir in the remaining 2 tablespoons of butter until melted and creamy. Taste and adjust seasoning if needed.
- 8
Divide among serving plates and garnish generously with fresh chopped parsley. Serve immediately while hot.
Tip: The bright parsley adds freshness and visual appeal to the finished dish.
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