Roasted Squid with Tomato
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've spent the whole day cooking. Roasted squid with tomato is simple, elegant, and packed with protein to keep you satisfied. The cherry tomatoes burst in the oven, creating their own sweet sauce that clings beautifully to the tender squid. I love that this dish is budget friendly too, especially when squid is on sale at the market. The garlic, fresh herbs, and a squeeze of lemon juice transform humble ingredients into something truly special.
Ella x
Ingredients
- ¾ kgwhole squid(cleaned and cut into rings)
- 473 mlcherry tomatoes(halved)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 237 mlfresh parsley(chopped)
- 2 tablespoonsfresh basil(torn)
- 3 tablespoonslemon juice
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned squid rings completely dry with paper towels to ensure proper browning.
Tip: Dry squid is crucial for achieving a nice caramelized exterior during roasting.
- 2
On a large baking sheet, toss the squid rings with 3 tablespoons of olive oil, sea salt, black pepper, and red pepper flakes until evenly coated.
- 3
Spread the squid in a single layer and roast for 8-10 minutes until they turn opaque and begin to brown slightly, stirring halfway through.
Tip: Do not overcook the squid or it will become tough and chewy.
- 4
While squid roasts, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.
- 5
Add the halved cherry tomatoes to the garlic and cook for 3-4 minutes, stirring occasionally, until tomatoes soften slightly and begin to release their juices.
- 6
Deglaze the skillet by pouring in the white wine and lemon juice, scraping the bottom to incorporate any flavorful bits, then simmer for 2 minutes.
Tip: The acidity of the lemon and wine brightens the dish and complements the squid beautifully.
- 7
Remove the roasted squid from the oven and transfer to the skillet with the tomato mixture, tossing gently to combine.
- 8
Fold in the fresh parsley and basil, adjust seasoning to taste, and serve immediately on a bed of wilted greens or with crusty bread.
Tip: Fresh herbs added at the end preserve their bright, aromatic qualities.
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