Roasted Squid with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid with crispy edges served over peppery watercress, finished with garlic oil and fresh lemon for a light yet elegant Mediterranean-inspired dish.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- 946 mlfresh watercress(packed)
- 5 clovesgarlic(minced)
- 6 tablespoonsextra virgin olive oil
- 1fresh lemon(halved)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mlwhite wine(dry)
- 3 tablespoonsfresh parsley(chopped)
- 2shallots(thinly sliced)
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Pat the squid dry with paper towels and toss with half the sea salt and black pepper. This helps the squid achieve a golden crust when roasted.
Tip: Dry squid is essential for proper browning; moisture will cause steaming instead of roasting.
- 2
Heat 4 tablespoons of olive oil in a large cast iron skillet over high heat until it just begins to smoke. Working in two batches, roast the squid for 3-4 minutes per side until golden and just cooked through. Transfer to a plate.
Tip: Don't overcrowd the pan or the squid will steam. High heat creates the desired caramelization.
- 3
In the same skillet, reduce heat to medium and add the remaining 2 tablespoons olive oil with the sliced shallots. Cook for 2 minutes until softened and fragrant.
Tip: The fond left from the squid adds deep flavor to the oil.
- 4
Add the minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant but not browned. Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon.
Tip: This creates an emulsified garlic oil that coats the watercress beautifully.
- 5
Whisk in the butter until melted and combined. Season the garlic oil mixture with remaining salt and pepper. Squeeze the juice of one lemon half into the oil.
Tip: The butter enriches the garlic oil and creates a silky coating.
- 6
Add the fresh watercress to the skillet and toss gently with the garlic oil for 30-45 seconds, just until wilted and coated. The watercress should remain mostly raw with a slight warm glaze.
Tip: Brief tossing preserves the peppery bite and bright color of the watercress.
- 7
Divide the wilted watercress among four plates and arrange the roasted squid on top. Drizzle any remaining garlic oil from the pan over the squid.
Tip: This presentation keeps the squid from sitting in too much moisture, maintaining its texture.
- 8
Garnish with fresh chopped parsley and serve immediately with the remaining lemon half for guests to squeeze over their plates.
Tip: Fresh lemon at the table allows diners to control acidity to their preference.
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