Roasted Squid with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with crispy roasted radishes creates a delightful Mediterranean-inspired dish with a perfect balance of umami and peppery sweetness.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, body cut into rings, tentacles halved)
- ½ kgradishes(halved or quartered if large)
- 5 tbspolive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- 237 mldry white wine
- 1 tspred pepper flakes
- 1 tspsea salt
- 1 tspblack pepper
- 3 tbspfresh parsley(chopped)
- 1 tbsplemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels to remove excess moisture, which helps achieve better browning during roasting.
Tip: Dry squid is key to getting a nice caramelized exterior without steaming.
- 2
In a large mixing bowl, combine 3 tbsp olive oil, minced garlic, lemon juice, white wine, red pepper flakes, salt, and pepper. Add the squid rings and tentacles, tossing well to coat evenly. Let marinate for 10 minutes.
Tip: The wine helps tenderize the squid while adding depth of flavor.
- 3
Toss the halved radishes with the remaining 2 tbsp olive oil, salt, and pepper in a separate bowl until well coated.
Tip: Keeping radishes separate allows them to roast at their own pace without absorbing too much marinade.
- 4
Spread the marinated squid evenly on one side of a large baking sheet, leaving space around each piece so they can roast rather than steam.
Tip: Arrange squid in a single layer for even cooking.
- 5
Arrange the seasoned radishes on the other side of the baking sheet, placing them cut-side down to encourage caramelization.
Tip: Cut-side down creates a flavorful crust on the radishes.
- 6
Roast in the preheated oven for 20-25 minutes, stirring the squid halfway through, until the squid is opaque and tender and the radishes are golden and fork-tender.
Tip: Overcooked squid becomes rubbery, so watch carefully during the last few minutes.
- 7
Remove from the oven and transfer the squid and radishes to a serving platter. Drizzle any remaining pan juices over the top.
Tip: Those caramelized pan drippings add incredible flavor.
- 8
Garnish generously with fresh chopped parsley and lemon zest, then serve immediately while still warm.
Tip: The fresh garnish brightens the dish and adds a burst of color.
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