Roasted Squid with Rocket
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Tender roasted squid with peppery rocket leaves, finished with lemon, garlic, and a drizzle of quality olive oil for a simple yet elegant Mediterranean-inspired dish.
Ella x
Ingredients
- 800 gsquid(cleaned and cut into rings and tentacles)
- 150 gfresh rocket
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 1lemon(halved)
- 1red chilli(thinly sliced)
- 1 tspsea salt
- ½ tspblack pepper
- 2 tbspfresh parsley(chopped)
- 1shallot(finely diced)
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the squid dry with paper towels to remove excess moisture, which helps it roast rather than steam.
Tip: Dry squid is essential for achieving a slightly caramelized exterior.
- 2
In a large bowl, combine the squid, 4 tablespoons of olive oil, minced garlic, red chilli, sea salt, and black pepper. Toss well to coat evenly.
Tip: Don't skip the garlic and chilli—they infuse the squid beautifully during roasting.
- 3
Spread the squid in a single layer on a baking tray and roast for 10-12 minutes, stirring halfway through, until the edges are lightly golden and the squid is tender.
Tip: Squid cooks quickly; avoid overcooking or it will become rubbery.
- 4
While the squid roasts, place the fresh rocket in a large serving bowl and drizzle with the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper.
Tip: Keep the rocket raw to maintain its peppery bite and fresh texture.
- 5
Remove the squid from the oven and add it to the rocket while still warm, tossing gently to combine. Squeeze fresh lemon juice over the top and scatter with chopped parsley and diced shallot.
Tip: The warm squid will slightly wilt the rocket while keeping it vibrant.
- 6
Divide among serving plates and finish with a final drizzle of quality olive oil and an extra squeeze of lemon juice before serving immediately.
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