Entree: Antarctica – Northern Culinary Region – Sautéed Squid with Garlic (Quick pan-seared squid tossed with garlic, lemon, and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) cleaned squid, tubes sliced into 1/2-inch (1.27 cm) rings with tentacles (approximate usable weight)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 6 cloves garlic, thinly sliced
- 1/4 cup (60 ml) dry white wine
- 1 lemon, juiced
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Show original ingredient measurements

- 1.5 lb (680 g) cleaned squid, tubes sliced into 1/2-inch rings with tentacles (approximate usable weight)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 6 cloves garlic, thinly sliced
- 1/4 cup (60 ml) dry white wine
- 1 lemon, juiced
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat the cleaned squid dry with paper towels to remove excess moisture so it will sear rather than steam.
2. Heat the olive oil and butter in a large heavy skillet over medium-high heat until shimmering and the butter has melted.
3. Add the sliced garlic and sauté 30–45 seconds until fragrant and lightly golden, taking care not to burn.
4. Increase heat to high, add the squid in a single layer, and cook undisturbed 1 minute; toss and cook another 30–60 seconds until just opaque and firm but not rubbery.
5. Pour in the white wine to deglaze the pan, let it reduce 30–45 seconds, then stir in lemon juice and red pepper flakes if using.
6. Season with salt and pepper to taste, remove from heat, and toss with chopped parsley.
7. Serve immediately with lemon wedges and a drizzle of extra olive oil.