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Oven Baked Calamari with Green Salad

Move over fried calamari, this Oven Baked Calamari just got a healthier reboot! Full of fresh flavours, perfectly tender and super juicy, this one tray bake will be on the weekly recipe list and your loved ones will be praising your cooking skills!

Oven Baked Squid

Serves 6





8 large squid tubes

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp sea salt

½ tsp pepper

½ tsp sweet paprika

½ tsp chilli flakes

½ cup finely chopped parsley leaves

To garnish squid:

Red chilli, thinly sliced

Fresh Coriander or Parsley

Juice of 1 Lemon

Green Salad:

100g mixed green lettuce leaves, washed and spin-dried

1 cup coriander leaves or parsley leaves

1 cucumber, sliced into ribbons using a peeler

1 small red onion, sliced

2 tbs Extra Virgin Olive Oil

2 tbs fresh lemon juice

1 tsp balsamic vinegar

Preparing the Squid:

  1. Wash the cleaned squid hood under water. Drain and then pat dry with a paper towel.

  2. Then using a sharp knife cut the hood from one opening to the other opening. Lay it flat (inside facing up). Score the hood in a diamond pattern but do not cut it all the way through.

  3. Then cut it down the centre ( I ) and across ( -- ) into 4 equal pieces. Pat dry again if needed.

  4. Repeat with all squid hoods and place in a wide deep bowl.

  5. Add to the bowl the EVOO, parsley and all the spices. Using your hands combine well so all pieces are evenly coated. Add more oil if needed.

  6. Preheat oven at 220°C fan forced (240°C conventional oven / 374°F) and arrange 2 trays with baking paper. Spread the squid pieces over the tray allowing 2cm between each piece.

  7. Place in oven and cook for 15 minutes.

Prepare the salad:

  1. Wash and spin dry the mixed lettuce leaves and place in a bowl. Add the cucumber ribbons, onions and coriander.

  2. In a small bowl add the EVOO, lemon juice and vinegar and whisk. Pour over the salad just before serving.

Bring it together:

Once the squid is cooked serve immediately on a platter and garnish with fresh chilli slices, herb leaves and a good squeeze of lemon juice. Serve it alongside the salad and optional steamed rice.

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