Roasted Squid with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for company. Roasted squid with watercress comes together in under an hour, making it perfect when you want something impressive without spending all evening in the kitchen. The tender squid gets kissed with garlic and lemon while the peppery watercress adds a wonderful fresh contrast. Watercress is packed with vitamin K and antioxidants, so you're getting nutrition along with incredible flavor. The best part? Quality ingredients like these don't require complicated techniques, just good heat and simple seasonings to let them shine.
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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