Roasted Squid with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and impresses everyone at the table. Roasted squid with spinach is incredibly simple to prepare, yet it feels fancy enough for company. The squid becomes tender and slightly caramelized in the oven while the spinach wilts into a savory bed underneath. Spinach is packed with iron and nutrients that support your energy levels, making this dish both delicious and nourishing. A squeeze of fresh lemon and a hint of chili heat tie everything together beautifully. Trust me, once you try this, you'll be making it constantly.
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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