Roasted Squid with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with caramelized golden plantains, finished with a zesty citrus-cilantro glaze for a restaurant-quality seafood dish that's surprisingly simple to prepare.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, bodies and tentacles separated)
- 2ripe plantains(peeled and cut into 1/2-inch thick rounds)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lime juice
- 237 mlfresh cilantro(chopped)
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 237 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels and season generously with salt, black pepper, and smoked paprika.
Tip: Drying the squid prevents excess moisture, which helps achieve a better sear and roast.
- 2
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the squid bodies and tentacles for 2-3 minutes per side until lightly golden. Set aside.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same skillet, add 2 tablespoons of olive oil and arrange the plantain slices in a single layer. Season with salt and pepper, then sear for 3 minutes on each side until caramelized. Transfer to the skillet with the squid.
Tip: The plantains should develop a golden-brown crust for optimal flavor and texture.
- 4
Scatter the minced garlic over the squid and plantains, then drizzle with the remaining 1 tablespoon of olive oil and pour the white wine over everything.
Tip: The wine will add depth and help create a light pan sauce.
- 5
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the squid is tender and the plantains are fully cooked through.
Tip: Don't overcook the squid or it will become rubbery; 15 minutes is usually sufficient.
- 6
Remove from the oven and drizzle the fresh lime juice over the dish. Sprinkle with red chili flakes and the chopped fresh cilantro.
Tip: Add the lime juice at the end to preserve its bright, fresh flavor.
- 7
Serve immediately while the squid is still warm and tender, dividing the plantains and squid evenly among four plates. Spoon the pan juices over each serving.
Tip: The pan juices contain all the accumulated flavors—don't skip this step.
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