Pan-Seared Squid: Quick, Crispy, Delicious

Pan-searing is one of the quickest ways to cook squid. The process involves slicing the tubes or leaving them whole, seasoning with salt and pepper, and searing the squid over the highest possible heat for two to three minutes. This technique results in a blank-slate weeknight protein that can be tossed with pasta, added to a rice bowl, or used to top a simple green salad. Squid is tender when cooked quickly over high heat or gently for a long time. Before cooking, it is important to pat the squid dry to remove excess moisture and promote browning. Additionally, cast iron pans are recommended for pan-searing, but any sauté pan can be used.

Use a cast-iron pan

If you have a cast-iron pan, definitely use it for pan-searing squid. Here's a step-by-step guide:

First, pat the squid dry with paper towels. This step is important because squid has a very high water content, and removing excess moisture will help promote browning and prevent the squid from becoming rubbery. Next, preheat your cast-iron pan over high heat until it is very hot. Add a drizzle of olive oil to the pan—just enough to lightly coat the surface.

Once the oil is hot, add the squid to the pan. Season the squid with salt and pepper, and you may also add other seasonings like garlic or red pepper flakes if desired. Cook the squid for about 1-2 minutes, tossing occasionally, until it is lightly charred and cooked through. Be careful not to overcook the squid, as it can turn rubbery.

Transfer the squid to a plate or bowl, and if desired, add some additional ingredients to the pan like vinegar or lemon juice to deglaze and create a sauce. Return the squid to the pan and cook for another minute or so, scraping up any browned bits from the bottom of the pan.

Finally, transfer the squid to a serving dish and season with additional salt and pepper, if needed. You can also serve it with a dipping sauce or toss it with ingredients like parsley, lemon zest, or garlic for extra flavour.

Using a cast-iron pan will give your squid a nice sear and help develop those flavoursome brown bits that add depth to your dish.

Sear squid for 2-3 minutes

To sear squid for 2-3 minutes, you'll first want to prepare your squid. Rinse the squid, reserving the tentacles and leaving the bodies whole. If you're using whole, uncleaned squid, you'll need to clean them first. To do this, pull the finned tube away from the tentacles and remove the quill of cartilage inside. You can then use your fingernail to scrape off the dark skin, or leave it on as it's edible. Slice between the eyes and the tentacles, keeping only the tentacles. Remove the beak and repeat with any remaining squid. Rinse the tubes and tentacles under cold running water.

Next, heat a large skillet or cast-iron pan over high heat. You want the pan to be screaming hot. Add a couple of tablespoons of olive oil—enough to coat the bottom of the pan. You can also use grapeseed oil. Once the oil is hot, add the squid and season with salt and pepper. Cook, tossing occasionally, for about 2-3 minutes. The squid should be lightly charred and cooked through. If your pan isn't big enough, you may need to cook the squid in batches so as not to overcrowd the pan.

Once the squid is cooked to your liking, transfer it to a plate or bowl and toss with your desired herbs and seasonings. You can also add some vinegar to the pan to deglaze it and scrape up any browned bits, then pour this over the squid.

Clean and prepare the squid

To clean and prepare squid, you'll first need to decide whether to buy cleaned or whole, uncleaned squid. Although cleaned squid is more expensive, it saves you time and effort. If you opt for the whole squid, don't be intimidated by the cleaning process—it's easier than you might think.

Start by pulling the finned tube away from the tentacles. They should separate easily. Then, reach inside the tube and pull out the transparent, plastic-like quill of cartilage. You can use your fingernail to scrape off the dark skin, but this isn't necessary as it's edible. Place the squid on a cutting board, being careful not to squeeze the area above the eyes and tentacles, where the ink sack is located. Using a sharp knife, slice between the eyes and tentacles, discarding everything but the latter. Feel around in the centre of the tentacles until you find a hard, beak-like object, which you should remove and discard. Repeat this process for each squid, then rinse the tubes and tentacles under cold running water.

If you're using cleaned squid, you can skip the above steps and simply slice the bodies into rings or ribbons if you don't want to cook them whole. Either way, be sure to pat the squid dry before cooking to promote browning.

Now you're ready to start cooking! For pan-seared squid, heat a skillet or sauté pan over high heat and add a little olive oil. Add the squid and season with salt and pepper. Cook for just a couple of minutes, tossing occasionally, until lightly charred and cooked through. Be careful not to overcook the squid, as it will become rubbery.

Pat the squid dry

To pan-sear squid, it's important to start with dry squid as this promotes browning. The squid's high water content means that its surface must be dry for the Maillard (browning) reaction to take place.

To pat the squid dry, use paper towels and thoroughly pat the squid all over. This will help to remove as much surface moisture as possible. Make sure you don't miss any spots, as moisture left on the surface will prevent browning.

Once you've patted the squid dry, it's a good idea to lightly coat it with oil to prevent it from sticking to the pan. You can use a medium bowl to toss the squid with a drizzle of olive oil until it's lightly coated.

After coating the squid with oil, it's time to heat your pan. A cast-iron pan is ideal for pan-searing squid, but any sauté pan will work. Heat your pan over high heat until it's very hot.

By patting the squid dry, you'll help ensure that it browns evenly and develops a nice sear. This step is crucial to achieving the desired texture and appearance of your pan-seared squid.

Serve with salad or pasta

Squid is a versatile dish that can be served with salad or pasta. Here are some ideas for each:

Salad

A salad is a great way to showcase the delicate flavour of squid. For a simple salad, toss the squid with some greens such as purslane or watercress, and add some lemon zest for a zingy freshness. You could also include other ingredients such as cherry tomatoes, cucumber, or celery to add crunch and variety.

For a more substantial salad, try serving the squid warm on a bed of greens, with some boiled or grilled vegetables such as courgettes, aubergine, or peppers. A simple dressing of olive oil and lemon juice will bring the flavours together.

Pasta

Pasta is a hearty option to serve with squid and there are many types of pasta to choose from. For a unique presentation, try squid ink pasta, which will add a wow factor to your dish with its black colour. Alternatively, spinach or whole wheat pasta will also work well and provide a nice colour contrast.

For the sauce, you could create a simple lemony aioli by whisking together egg yolk, garlic, lemon juice, olive oil, and grapeseed oil. Season with salt and pepper and chill until needed. This aioli can be made a day ahead of time.

Another option is to create a peanut sauce by heating peanut butter with water, vinegar, soy sauce, and honey. Alternatively, a spicy sauce can be made by heating sesame oil with honey, soy sauce, garlic, red pepper flakes, and cayenne pepper.

Toss your chosen sauce with the cooked pasta and top with the pan-seared squid.

Whether you choose to serve your squid with salad or pasta, it is sure to be a delicious and impressive dish.

Frequently asked questions