National Squid
Dive into a delicious experience with our vibrant National Squid dish! This easy-to-make recipe showcases the tender squid, perfectly sautéed with garlic and a splash of zesty lemon for a burst of flavor. It's a delightful way to savor the ocean’s bounty—your taste buds will thank you!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Garlic
- Lemon
- Fresh parsley
🫙Pantry Staples(1)
- Extra virgin olive oil
🧂Spices & Seasonings(1)
- Salt
📦Other(1)
- Small national squids
👨🍳 Instructions
- 1
If the squids are small, you can leave them whole, with their ink. If they are large, separate the tentacles from the tube and clean them well inside.
- 2
Heat a pan very well with a drizzle of oil and place the squids.
- 3
Sear them for approximately 1 minute on each side, without overcooking so they remain juicy.
- 4
Meanwhile, prepare the Mery sauce by blending garlic, parsley, lemon, olive oil, and a pinch of salt.
- 5
Remove the squids from the pan, place them on a serving dish, and finish with the Mery sauce on top.
💡 Pro Tips
- ✓Heat the pan until it's nearly smoking (around 450-500°F) before adding squid, since a screaming-hot surface triggers instant surface protein coagulation that seals in moisture rather than letting it leach out slowly.equipment450-500°F
- ✓Sear squid for no more than 60-90 seconds per side because its muscle fibers are short and tightly coiled with collagen that begins seizing at 130°F, turning rubbery within 2-3 minutes of overcooking.timing60-90 seconds per side
- ✓Pat the cleaned squid completely dry with paper towels before it hits the pan, since residual surface moisture will steam rather than sear, dropping pan temperature by as much as 50°F and preventing browning.technique50°F temperature drop
- ✓Blend the Mery sauce with a 3:1 ratio of olive oil to lemon juice so the fat coats your palate first, allowing the acid to cut through the richness without overwhelming the delicate squid flavor.ingredient3:1 oil to lemon ratio
- ✓Score the squid tubes in a shallow crosshatch pattern (about 2mm deep) before searing, as this increases surface area for browning via the Maillard reaction and causes the pieces to curl into an appealing shape as fibers contract unevenly.technique2mm deep scoring
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
National Squid
Dive into a delicious experience with our vibrant National Squid dish! This easy-to-make recipe showcases the tender squid, perfectly sautéed with garlic and a splash of zesty lemon for a burst of flavor. It's a delightful way to savor the ocean’s bounty—your taste buds will thank you!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Garlic
- Lemon
- Fresh parsley
🫙Pantry Staples(1)
- Extra virgin olive oil
🧂Spices & Seasonings(1)
- Salt
📦Other(1)
- Small national squids
👨🍳 Instructions
- 1
If the squids are small, you can leave them whole, with their ink. If they are large, separate the tentacles from the tube and clean them well inside.
- 2
Heat a pan very well with a drizzle of oil and place the squids.
- 3
Sear them for approximately 1 minute on each side, without overcooking so they remain juicy.
- 4
Meanwhile, prepare the Mery sauce by blending garlic, parsley, lemon, olive oil, and a pinch of salt.
- 5
Remove the squids from the pan, place them on a serving dish, and finish with the Mery sauce on top.
💡 Pro Tips
- ✓Heat the pan until it's nearly smoking (around 450-500°F) before adding squid, since a screaming-hot surface triggers instant surface protein coagulation that seals in moisture rather than letting it leach out slowly.equipment450-500°F
- ✓Sear squid for no more than 60-90 seconds per side because its muscle fibers are short and tightly coiled with collagen that begins seizing at 130°F, turning rubbery within 2-3 minutes of overcooking.timing60-90 seconds per side
- ✓Pat the cleaned squid completely dry with paper towels before it hits the pan, since residual surface moisture will steam rather than sear, dropping pan temperature by as much as 50°F and preventing browning.technique50°F temperature drop
- ✓Blend the Mery sauce with a 3:1 ratio of olive oil to lemon juice so the fat coats your palate first, allowing the acid to cut through the richness without overwhelming the delicate squid flavor.ingredient3:1 oil to lemon ratio
- ✓Score the squid tubes in a shallow crosshatch pattern (about 2mm deep) before searing, as this increases surface area for browning via the Maillard reaction and causes the pieces to curl into an appealing shape as fibers contract unevenly.technique2mm deep scoring