Squid Recipe

Prepare squid

If not already cleaned, rinse 1 lb whole squid under cold water. Remove head, quill, and innards; separate tentacles from body. Peel off the purple membrane and discard. Rinse again and pat dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large.

Make marinade

In a medium bowl combine 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp fresh lemon juice, 2 tbsp dry white wine, 2 tbsp chopped parsley, 1 tsp smoked paprika, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Whisk to emulsify.

Marinate squid

Add the prepared squid (rings and tentacles) to the bowl and toss to coat thoroughly. Cover and refrigerate for 20 to 30 minutes. Do not marinate longer than 30 minutes to avoid the acid beginning to firm the squid excessively.

Heat pan

Place a heavy skillet or cast-iron pan over high heat. When very hot, add 1 tbsp extra-virgin olive oil and swirl to coat. The pan should be smoking slightly for a quick sear.

Sear squid

Remove squid from the marinade, letting excess drip off (reserve marinade). Add squid to the hot pan in a single layer, working in batches if necessary to avoid crowding. Cook without moving for 45–60 seconds until one side is nicely golden, then flip and cook another 30–45 seconds. Total cook time should be about 1.5 to 2 minutes — cook quickly to stay tender. If you prefer, you can cook longer (4–6 minutes) over medium-low heat for a more tender result but with a different texture.

Finish with butter & marinade

Lower heat to medium, add 1 tsp butter and the reserved marinade to the pan, and toss the squid for 15–20 seconds until glossy and coated and alcohol cooks off. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Rest & serve

Transfer squid to a serving plate. Garnish with 4 lemon wedges and 2 tbsp chopped parsley or microgreens. Serve immediately while hot with crusty bread or over salad/risotto.