Keto Garlic Squid

This buttery melt-in-your-mouth keto garlic squid has totally changed how I handle weeknight meals with its combo of buttery garlic flavors and soft, just-right squid. The coolest thing? You can whip it up in minutes but it'll taste like you ordered from a fancy seafood place.

I stumbled on this dish during a super hectic month when I needed quick but wow-worthy dinners. My husband usually turns his nose up at seafood but he asked for more, and now we make this whenever we want something special without spending hours in the kitchen.

Ingredients

• Squid rings (fresh or frozen): go for fresh when possible for extra tenderness
• Butter or olive oil: choose butter for extra flavor or oil for a lighter touch
• Garlic cloves: forms the tasty backbone of our dish
• Lemon juice: cuts through richness and helps soften the squid
• Red pepper flakes: gives a nice warmth without being too spicy
• Paprika: adds a touch of smokiness that works really well with seafood
• Black pepper and sea salt: season to how you like it
• Parsley: gives nice color and fresh flavor at the end

Step-by-Step Instructions

Get Your Squid Ready:

Grab some paper towels and dry those squid rings completely. This step really matters if you want them to brown up nicely instead of turning rubbery. Using frozen? Let it sit in your fridge overnight to thaw, then drain it well before you start cooking.

Add Your Seasonings:

Mix your dried squid with salt, pepper, paprika and red pepper flakes right before cooking. Don't do this too early or you'll pull moisture out and mess up the searing.

Get Your Pan Hot:

Put a big heavy pan on medium-high heat until you can feel warmth when you hold your hand above it. Drop in your butter or oil, swirl it around, and wait till the butter stops bubbling or the oil looks shimmery.

Cook The Garlic:

Toss in your chopped garlic and keep stirring for just half a minute. Watch it closely so it doesn't burn. You want it smelling good and barely turning golden.

Cook Your Squid:

Put your seasoned squid in the pan in one layer, giving each piece some room. Let them cook for about 2-3 minutes, stirring now and then, until they change from clear to white. The edges will start to curl up when they're done. Remember, even one extra minute can make them tough.

Add The Final Touch:

Take the pan off the heat and squeeze lemon juice all over. Stir it around to mix in all the tasty bits from the bottom of the pan. The lemon helps brighten everything up and stops the cooking.

Add Finishing Touches:

Throw some chopped parsley on top and get it on warm plates right away for the best taste and texture. The green parsley looks really pretty against the white squid.

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The craziest thing I found about making this is how the garlic gets all soaked into the butter, making this amazing sauce that's worth soaking up with some keto bread. My family always jokes I should bottle and sell the sauce because it's that darn good!

Tasty Combos

The yummy garlic butter sauce goes great with simple veggies. Try it with some steamed broccoli, cauliflower rice, or zucchini noodles that'll soak up all that good sauce. Want a full meal? Add some sliced avocado or a small arugula salad with just olive oil and lemon juice to balance out the rich squid.

Keeping Leftovers

This dish tastes best right after you make it, but you can keep what's left in a sealed container in your fridge for a couple days. When you want to warm it up, use low heat in a pan with a tiny splash of water or broth so the squid doesn't get tough. Don't use the microwave or you'll end up with rubbery squid. Just know it won't taste quite as good as when fresh, so try to only make what you'll eat right away.

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Picking Good Squid

If you're buying whole squid, check for clear eyes and a fresh ocean smell. The meat should feel firm and look pearly white with no brown spots. Frozen squid can actually be really good since they usually freeze it right after catching. If you're getting pre-cut rings, make sure they're all about the same size so they cook evenly. A good fish seller can help you find the freshest options and might even clean the squid for you to save time.

Things Not To Do

The biggest mistake people make is cooking squid too long. Just a minute extra can turn it from tender to tough like rubber. When in doubt, take it off the heat a little early rather than late. Another no-no is stuffing too much in the pan at once, which makes it steam instead of sear. Cook in smaller batches if needed to keep the heat high for good browning. And never skip drying the squid well - wet squid won't brown properly and waters down all your flavors.

Frequently Asked Questions

→ How should I prep squid for cooking?

Wash the squid, cut it into rings, and dry it off with a towel. Drying keeps it from getting watery while cooking.

→ What’s the secret to soft squid?

Don’t let it overcook. Squid should only cook for 2-3 minutes until it’s just opaque and soft.

→ Can frozen squid work here?

Yep, it’s fine to use frozen squid. Just let it fully thaw and pat it dry before tossing it in the pan.

→ What are good sides to try?

This dish goes great with cauliflower rice, a fresh salad, or some zucchini noodles to keep everything low-carb.

→ Can I tweak the recipe a little?

Of course! Toss in things like grated Parmesan cheese, chopped nuts, or even a spicy keto chili sauce to make it your own.