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Squid with Garlic, Parsley & Lemon

Serves 4 Entree seafood, Fish

Squid with Garlic, Parsley & Lemon

Squid with Garlic, Parsley & Lemon is a dish that embodies the essence of Mediterranean home cooking. This is not a special occasion recipe but an everyday favorite, capturing the spirit of the Aegean with its quick and simple preparation. The dish brings the flavors of the sea and garden to your table, showcasing the region's affinity for fresh ingredients and straightforward techniques.

The squid becomes tender and succulent, infused with the aromatic depth of garlic and the bright, fresh notes of parsley and lemon. A splash of white wine adds a subtle complexity, while the olive oil ties everything together with its rich, fruity character. Seasoned simply with sea salt and black pepper, it tastes clean and invigorating, perfect for a light meal or an appetizer shared among friends.

Ingredients

  • 700 gsquid
  • 5 clovesgarlic
  • 80 mlextra virgin olive oil
  • 2lemons
  • handfulparsley
  • white winesplash
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the squid if it hasn't been done already. Remove the head and innards, then peel off the skin. Rinse the squid under cold water, pat it dry with paper towels, and cut it into rings about 1 cm thick. Season the squid rings lightly with fine sea salt and set aside.
  2. Peel and finely slice 5 cloves of garlic. In a large, heavy-bottomed skillet, heat 80 ml of extra virgin olive oil over medium heat. Add the sliced garlic to the pan, stirring gently to infuse the oil without browning the garlic. This should take about 1-2 minutes, and you'll know it's ready when the garlic becomes fragrant and slightly golden.
  3. While the garlic is cooking, finely chop a handful of fresh parsley and set it aside. Once the garlic is ready, add the seasoned squid rings to the pan, spreading them out in a single layer. Increase the heat to medium-high to ensure a quick sear, which helps the squid stay tender.
  4. Cook the squid for about 2-3 minutes, stirring occasionally. You'll know the squid is done when it turns opaque and firm to the touch. Avoid overcooking, as this will make the squid rubbery.
  5. Add a splash of white wine to the pan to deglaze, scraping up any bits of garlic that may have stuck to the bottom. Let the wine reduce slightly, which should take about a minute, enhancing the flavors of the dish.
  6. Remove the pan from the heat and squeeze the juice of 2 lemons over the squid. Add the chopped parsley and toss everything together to combine. Taste and adjust seasoning with fine sea salt and black pepper if needed.
  7. Transfer the squid to a serving platter immediately, ensuring it remains hot and succulent. Serve with additional lemon wedges on the side for an extra burst of freshness. This dish is best enjoyed warm, capturing the essence of the sea and the garden.