Squid in Garlic and Olive Oil
Seared squid tossed with plenty of garlic, olive oil, and paprika.
Servings 6
Cost $8-$12
Equipment
- Wok or wide skillet
Ingredients
- 2 pounds baby squid cleaned (see note)
- ½ cup extra virgin olive oil
- 1 head garlic thinly sliced
- 1 shallots minced (optional)
- 1 teaspoon paprika regular or smoked (see note)
- ½ teaspoon crushed red pepper (see note)
- 2 bay leaves
- Salt and pepper to taste
- Lemon or calamansi wedges for serving
Instructions
- Prep the squid: Clean the squid and cut into smaller pieces if needed. Pat dry with paper towels to help it sear quickly and avoid excess liquid.
- Sear the squid: Heat a large pan over high heat until very hot. Add the squid (no oil) and sear for about a minute, just until opaque. This draws out excess water so the dish won’t be watery. Remove from the pan and discard the liquid.
- Sauté the aromatics: Lower heat to medium. Add the olive oil and sliced garlic. Cook, stirring often, until just turning light golden—don’t let it fully brown or it may turn bitter. Add shallots (if using) and sauté until softened.
- Build the flavor: Add paprika, crushed red pepper, and bay leaves. Stir for 30 seconds to bloom the spices. Season with salt and pepper.
- Add the squid: Increase heat, return squid (without any juices) to the pan, and toss for about a minute to coat with the flavored oil. Taste and adjust seasoning. For more umami, add a small amount of fish sauce or Knorr/Maggi seasoning. Turn off heat.
- Serve: Serve hot with oil from the pan spooned over the top. Add lemon or calamansi on the side for squeezing. Great with steamed rice or served on a sizzling plate for pulutan.
Notes
- Squid (Pusit): Baby squid is best because it's tender and cooks quickly. If using small or medium squid, cut into smaller pieces. Cook very quickly (under 2 minutes) or low and slow to avoid getting tough or chewy.
- Olive oil: Extra virgin for flavor, but regular olive oil or neutral oils like canola work too.
- Paprika: Adds mild smokiness and color.
- Crushed red pepper: For heat. Swap with chili flakes, dried chilies, or fresh chilies like siling labuyo. Adjust or skip for less spice.