Quick Pan-Fried Squid Tentacles
Tender squid tentacles quickly seared with garlic, paprika, oregano and lemon.
Squid tentacles cook quickly and turn rubbery if left in the pan too long. This version uses the source’s olive oil, garlic, paprika, oregano and lemon, with the tentacles patted very dry before they hit a hot skillet. Cook in a single layer and turn once; small tentacles need only a few minutes. If they are unusually large, simmer them gently until tender instead of extending a hard sear. Pat cleaned tentacles very dry with paper towels. Separate large clusters into smaller portions. Toss squid with paprika, oregano, salt and pepper. Keep lemon juice aside. Heat a wide skillet over high heat until hot. Add oil and swirl to coat. Add squid in one layer and cook 1 to 2 minutes, turning once. Add garlic for the final 30 seconds; cook until squid is opaque and just firm.
Recipe card
Quick Pan-Fried Squid Tentacles
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Dry squid
Pat cleaned tentacles very dry with paper towels. Separate large clusters into smaller portions.
Season
Toss squid with paprika, oregano, salt and pepper. Keep lemon juice aside.
Heat skillet
Heat a wide skillet over high heat until hot. Add oil and swirl to coat.
Sear quickly
Add squid in one layer and cook 1 to 2 minutes, turning once. Add garlic for the final 30 seconds; cook until squid is opaque and just firm.
Finish
Remove from heat, add lemon juice and parsley, and serve immediately.
How to tell when it is ready
Remove from heat, add lemon juice and parsley, and serve immediately.
Tips
- Pat cleaned tentacles very dry with paper towels.
- Toss squid with paprika, oregano, salt and pepper.
- Heat a wide skillet over high heat until hot.
- Add squid in one layer and cook 1 to 2 minutes, turning once.
Troubleshooting
- If the pan fills with liquid, cook the next batch separately.
- If tentacles are chewy, simmer them covered in broth until tender rather than continuing to sear.
Substitutions
- Use calamari rings and reduce cooking time.
- Use butter for part of the oil, adding it near the end.
Variations
- Add chilli flakes with the garlic.
- Replace oregano with chopped thyme.
Serving suggestions
- Serve with lemon wedges and rice.
- Add to a green salad.
- Pair with grilled vegetables.
- Serve with crusty bread to catch the pan juices.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Best served immediately. Refrigerate leftovers within 2 hours for up to 2 days and reheat briefly.
Storage
Best served immediately. Refrigerate leftovers within 2 hours for up to 2 days and reheat briefly.
Food safety
Keep seafood chilled before cooking and avoid cross-contamination. Cook until opaque and firm.
Frequently asked questions
How do I keep squid tender?
Use a very hot pan and cook small pieces quickly, or braise them gently for a longer time. Avoid an in-between cooking time.
How should I store quick pan-fried squid tentacles?
Best served immediately. Refrigerate leftovers within 2 hours for up to 2 days and reheat briefly.
Serve with lemon wedges and rice. Best served immediately. Refrigerate leftovers within 2 hours for up to 2 days and reheat briefly.
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