Roasted Squid with Tomato
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid tossed with sweet cherry tomatoes, garlic, and fresh herbs, creating a Mediterranean-inspired dish that's elegant yet simple to prepare.
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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