Roasted Squid with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dish that brings together the best of coastal and Caribbean flavors. Fresh squid might seem intimidating, but it's actually quick to cook and incredibly tender when prepared right. I love pairing it with sweet plantains because they balance the savory garlic and lime beautifully. Plus, squid is packed with selenium and B vitamins, making this meal as nourishing as it is delicious. What I appreciate most is how fast it comes together, ready in under an hour from start to finish. This is one of those recipes that feels fancy enough for guests but simple enough for a weeknight dinner.
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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