Roasted Squid with Sweet Potato and Harissa Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Roasted Squid with Sweet Potato and Harissa Glaze combines tender squid tubes with roasted sweet potatoes, brought together by a spiced harissa and honey glaze. The dish features garlic, lemon juice and smoked paprika for depth of flavour, finished with fresh cilantro and lime. Ready in just 55 minutes total, with 20 minutes of preparation and 35 minutes of cooking, this is a straightforward midweek dinner for those seeking something a little different.
Ella x
Ingredients
- ¾ kgsquid tubes(cleaned and patted dry)
- ¾ kgsweet potatoes(cut into 3/4-inch wedges)
- 5 tablespoonsolive oil
- 2 tablespoonsharissa paste
- 1 tablespoonhoney
- 4garlic cloves(minced)
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 59 mlfresh cilantro(chopped)
- 2lime wedges(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sweet potato wedges with 2 tablespoons of olive oil, half the salt, and the smoked paprika. Spread them in a single layer and roast for 20 minutes until they begin to soften and caramelize at the edges.
Tip: Cut the wedges evenly so they cook at the same rate.
- 2
While the sweet potatoes are roasting, prepare the harissa glaze by whisking together harissa paste, honey, 2 tablespoons of olive oil, minced garlic, lemon juice, and black pepper in a small bowl.
Tip: The glaze should have a pourable consistency; add a splash of water if it's too thick.
- 3
Pat the squid tubes completely dry with paper towels and slice them into 2-inch rings. Season with the remaining salt and pepper on both sides.
Tip: Dry squid is essential for proper browning and tenderness.
- 4
After 20 minutes, remove the sweet potatoes from the oven and stir them. Push them to the sides of the baking sheet to make space for the squid.
- 5
Toss the squid rings with the remaining 1 tablespoon of olive oil and arrange them in the center of the baking sheet among the sweet potatoes. Drizzle half of the harissa glaze over both the squid and potatoes.
Tip: Don't overcrowd the pan; use two baking sheets if necessary for better caramelization.
- 6
Return to the oven and roast for 12-15 minutes until the squid is opaque and tender and the sweet potatoes are golden and fork-tender.
Tip: Squid cooks quickly; avoid overcooking or it will become rubbery.
- 7
Remove from the oven and drizzle with the remaining harissa glaze. Scatter fresh cilantro over the top and serve immediately with lime wedges on the side.
Tip: The lime juice brightens all the flavors beautifully.
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