Spanish Baked Squid with Garlic and Lemon Recipe
Squid is often associated with batter and deep-frying, but in Spanish homes it often simply goes into the oven with garlic, olive oil, and lemon. This way it’s light, delicate, and smells of the sea rather than a fry shop. It’s a great way to try seafood without complicated techniques or smoke in the kitchen.
This recipe shows how simple and light squid can be when baked Spanish-style instead of deep-fried. A quick marinade with garlic, lemon, and white wine brings out the natural flavor of the seafood without heavy batter or complicated preparation.
Chef's tips
Do not overbake the squid—watch it closely in the last minutes. As soon as it turns opaque and firms up slightly, it’s ready. If you’re using frozen squid, defrost it slowly in the fridge and dry it very well before marinating so it roasts instead of steams.
How to serve
Serve as a tapas-style starter with other small plates, or as a light main with crusty bread and a green salad. A drizzle of good extra virgin olive oil and a final pinch of flaky sea salt right before serving will lift the flavors even more.
Ingredients
- squid - 600 g
- garlic - 4 cloves
- lemon - 1 piece
- olive oil - 3 tablespoons
- paprika - 1 teaspoon
- parsley fresh, chopped - 2 tablespoons
- salt
- black pepper
- white wine - 50 ml
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- If you’re using whole squid, rinse them thoroughly and pat dry with paper towels. Cut the tubes into rings about 1.5 cm wide and leave the tentacles whole.
- Peel the garlic and chop it very finely or press it through a garlic press. Chop the parsley.
- In a bowl, mix the olive oil, juice from half a lemon, garlic, paprika, a pinch of salt and pepper, and the white wine.
- Add the squid to the bowl and mix thoroughly with your hand or a spoon so that every piece is coated in the marinade. Set aside for 10 minutes at room temperature.
- Spread the squid on the baking tray in a single layer so the pieces don’t overlap. Pour the remaining marinade over the top.
- Place the tray in the preheated oven and bake for 8–10 minutes, until the squid turns opaque and shrinks slightly. Do not bake longer or it will become rubbery.
- At the end, turn on the grill function or set the oven to maximum temperature and bake for another 1–2 minutes so the edges brown lightly.
- Remove the tray, sprinkle the squid with fresh parsley, and drizzle with the remaining lemon juice. Serve immediately while hot.
Storage
Upieczone kalmary najlepiej zjeść od razu, bo po podgrzaniu stają się twardsze. Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i zjedz następnego dnia na zimno w sałatce.
