Roasted Squid with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with garlicky wilted spinach, finished with a bright lemon and olive oil drizzle for an elegant yet simple Mediterranean-inspired dish.
Ella x
Ingredients
- 1½ kgsquid(cleaned and cut into rings, tentacles separated)
- 400 gfresh spinach(loosely packed)
- 5 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 1lemon(zest and juice)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(finely chopped)
- 100 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the cleaned squid dry with paper towels to remove excess moisture, which helps achieve better browning.
Tip: Dry squid is crucial for getting a nice caramelized exterior when roasting.
- 2
In a large bowl, combine the squid rings and tentacles with 3 tablespoons of olive oil, 3 minced garlic cloves, lemon zest, red chili flakes, salt, and pepper. Toss well to coat evenly.
Tip: Let the squid marinate for 5-10 minutes to allow the flavors to penetrate.
- 3
Spread the squid in a single layer on a large baking sheet and roast in the preheated oven for 12-15 minutes, stirring halfway through, until the squid is tender and slightly golden.
Tip: Don't overcook the squid or it will become rubbery; check for a light golden color and tender texture.
- 4
While the squid roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Tip: Watch the garlic carefully to avoid burning, which will create a bitter taste.
- 5
Add the fresh spinach to the skillet in batches, stirring constantly until wilted, about 3-4 minutes total. Season with a pinch of salt and pepper.
Tip: The spinach will reduce significantly as it cooks; don't be alarmed by the initial volume.
- 6
Deglaze the spinach pan by pouring in the white wine and scraping up any flavorful bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
Tip: The wine adds depth and helps create a light sauce to coat the spinach.
- 7
Remove the roasted squid from the oven and transfer to the spinach skillet. Gently toss everything together and drizzle with fresh lemon juice.
Tip: Be gentle when combining to avoid breaking apart the tender squid pieces.
- 8
Divide the roasted squid and spinach among serving plates, garnish with fresh parsley and additional lemon zest, and serve immediately while warm.
Tip: Serve with crusty bread to soak up the delicious pan juices and olive oil.
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