Lemon Baked Squid

Total Time
2 hours 30 minutes, plus 4 hours' refrigerated marination
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Ingredients

Yield:Four servings

    The Squid

    • 1cup fresh lemon juice
    • ¼cup plus 1 tablespoon olive oil
    • ½cup minced scallions
    • 8cloves garlic, peeled and minced
    • 12small whole squid, cleaned, tentacles finely chopped
    • ¾pound cleaned squid, sacs cut into ¼-inch-thick rounds

    The Beet Salad

    • 12medium beets
    • 2tablespoons balsamic vinegar
    • Salt and pepper to taste

    The Onion Confit

    • 1head garlic
    • 1medium onion, peeled and thinly sliced
    • 1small red onion, peeled and thinly sliced
    • 2shallots, peeled and halved
    • 1teaspoon fennel seeds
    • ½teaspoon yellow mustard seeds
    • ½teaspoon celery seeds
    • ½cup cider vinegar
    • ¼cup brown sugar

    The Bread Crumbs

    • ½teaspoon kosher salt
    • 1teaspoon fresh ground pepper
    • 1cup freshly made dry bread crumbs
    • 1tablespoon minced basil leaves
    • 1tablespoon minced parsley leaves
    • 1tablespoon minced fennel leaves
    • 1tablespoon minced chervil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

761 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 85 grams carbohydrates; 12 grams dietary fiber; 35 grams sugars; 54 grams protein; 1832 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl. Add the squid. Cover and refrigerate for 4 hours.

  2. Step 2

    Preheat the oven to 400 degrees. Combine 8 of the beets with 1 tablespoon olive oil in a baking dish. Roast the beets in the oven until tender, about 35 to 40 minutes. Set aside to cool. Peel. Cut into â…“-inch cubes. Set aside. Dice the remaining 4 beets. Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth. Strain into a glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the roasted beets and toss. Set aside.

  3. Step 3

    Combine all of the ingredients for the onion confit in a large saucepan. Simmer over medium heat for 1 hour. Set aside to cool.

  4. Step 4

    Increase the oven temperature to 475 degrees. Combine the bread crumb ingredients in a large bowl. Place the whole sacs together in a large baking dish. Place the sliced squid and tentacles next to them. Pour the marinade over all the squid. Top with the bread crumb mixture. Bake until tender, about 10-12 minutes. Set aside to cool.

  5. Step 5

    Spoon equal amounts of sliced squid and tentacles in the center of four plates. Strain the beets, reserve the vinaigrette. Ring the squid with a circle of minced beets. Wreathe the beets with a circle of onion confit. Arrange 3 whole sacs around the center like the spokes of a wheel. Drizzle with the beet vinaigrette. Garnish with chervil. Serve immediately.

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Credits

ADAPTED FROM THE WEST STREET GRILL, LITCHFIELD, CONN.

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