This savory garlic butter squid recipe turns simple squid into a restaurant-quality weeknight dinner in under 20 minutes. I love how the intense garlic-butter flavor balances the sweet, briny squid, and I tested it several times to get the timing just right. If you enjoy other garlic-butter seafood like garlic-butter salmon, this will quickly become a favorite.
Why Make This Recipe
- Fast: ready in about 15–20 minutes from start to finish — perfect for busy evenings.
- Big flavor: brown butter, garlic, and lemon give bright, savory notes that highlight the squid.
- Healthy: squid is a lean protein low in calories and carbs, making it great for balanced meals.
- Versatile: serve as an appetizer, main course, or over pasta or salad for different occasions.
- Personal insight: I love this dish because quick, high-heat cooking keeps the squid tender while the butter adds a luxurious mouthfeel — it feels indulgent without fuss. Check out a different protein option like these garlic-butter steak bites if you want a land-based variation.
Recipe Overview
- Prep time: 10 minutes (cleaning and drying squid)
- Cook time: 5–8 minutes (including sauce)
- Total time: 15–18 minutes
- Servings: 2–4 (1 lb / 450 g squid)
- Difficulty: Easy (requires attention to timing)
- Method: Pan-sear squid quickly over medium-high heat, finish with garlic-butter sauce and lemon.
My Experience Making This Recipe
I tested this recipe on both whole tubes and pre-sliced rings to dial in timing. The biggest discovery: thoroughly patting the squid dry and using a very hot, heavy skillet gives the best sear without steaming. A quick finish with lemon and parsley brightens the rich butter.
How to Make Savory Garlic Butter Squid Recipe You’ll Crave Tonight
Start by cleaning and drying 1 lb (450 g) squid, then cut into 1/2-inch rings or leave small tubes whole. Heat a 10–12 inch heavy skillet (cast iron recommended) over medium-high until very hot, add 1 tbsp olive oil, and sear squid 1–2 minutes per side until just opaque. Remove squid, lower heat, add 4 tbsp (60 g) unsalted butter and 4 minced garlic cloves, cook garlic 30–45 seconds until fragrant, then return squid, toss with juice of 1 lemon and 2 tbsp chopped parsley. Expect a fast cook: the squid finishes in under 4 minutes total on the pan to stay tender.
Expert Tips for Success
- Pat the squid completely dry with paper towels; moisture causes steaming instead of searing. I use a folded towel and press gently for 1–2 minutes.
- Use a very hot pan (medium-high) and a heavy skillet (cast iron or stainless steel) so the squid gets a quick sear. Preheat the pan for 3–4 minutes until oil shimmers.
- Don’t overcook: cook 1–2 minutes per side for rings, 2–3 minutes total for small tubes. Over 3–4 minutes it becomes rubbery; undercook it and it’s still tender but translucent. For an alternate long, slow method, simmer in a sauce 20–30 minutes to break down connective tissue. See a meaty garlic-butter option like these garlic-butter beef bites for different timing.
- Finish off heat: after adding butter and garlic, remove pan from direct heat to avoid burning the garlic; residual pan heat finishes the sauce. If you like wine, deglaze with 1/4 cup dry white wine and reduce 1 minute for extra depth — I tested both and preferred the splash of wine on top.
- Use quality unsalted butter and adjust salt at the end; lemon brightens and reduces the amount of salt needed. For a crunchy finish, sprinkle toasted breadcrumbs or grated Parmesan right before serving.
How to Serve Savory Garlic Butter Squid Recipe You’ll Crave Tonight
- Over pasta or linguine tossed in olive oil and lemon for a quick seafood pasta dinner.
- As an appetizer with crusty bread to sop up the garlic-butter sauce; garnish with extra parsley and lemon wedges.
- On a salad of peppery arugula, shaved fennel, and a lemon vinaigrette for a light dinner.
- For casual entertaining, serve on a platter with grilled vegetables and a side of roasted potatoes — try pairing with richer garlic-butter dishes like these garlic-butter sausage bites for variety.
Storage and Reheating Guide
Store cooked squid in an airtight container in the refrigerator for up to 3 days. For freezing, lay squid flat in a freezer-safe container and freeze up to 1 month; texture will degrade after longer storage. Reheat gently: warm a skillet over medium-low, add a teaspoon of butter or oil, and toss squid 1–2 minutes just to warm through — avoid high heat or long reheating which makes it rubbery. If frozen, thaw overnight in the fridge before reheating.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free — avoid adding flour or breadcrumbs.
- Dairy-free: Use 2 tbsp extra-virgin olive oil plus 1 tbsp vegan butter or a drizzle of good olive oil instead of butter for a dairy-free sauce.
- Spicy: Add 1/2–1 tsp red pepper flakes when you add the garlic for a warm heat.
- Cheesy: Finish with 2 tbsp grated Parmesan or Pecorino for a richer, umami finish; great when serving over pasta or potatoes. For a hearty meat-and-seafood board, pair with dishes like garlic-butter beef bites.
Nutritional Highlights
- Squid is a lean protein source, high in vitamin B12 and selenium while being low in carbs.
- The dish can be moderate in fat because of the butter; use olive oil or reduce butter for lower calories.
- Allergens: contains seafood (mollusk). If using dairy, it contains milk (butter); adapt for dairy-free as noted. Aim for 4–6 oz (115–170 g) squid per person for a main course.
Troubleshooting Common Issues
- Rubbery squid: you likely overcooked it. Solution: cook on high heat for 1–2 minutes total or simmer low-and-slow for 20–30 minutes to tenderize.
- No brown crust: pan not hot enough or squid too wet. Solution: dry squid thoroughly and preheat the skillet until oil shimmers.
- Burnt garlic: garlic burns quickly once butter browns. Solution: lower heat, add garlic after removing pan briefly from the burner, or add garlic to cold butter and warm gently.
Frequently Asked Questions
Q: Can I use frozen squid?
A: Yes — thaw frozen squid overnight in the refrigerator, pat dry thoroughly, and follow the same quick-sear method. Avoid microwaving to thaw as it can change texture.
Q: Should I score the squid tubes?
A: Scoring (a shallow crosshatch) helps small whole tubes curl attractively and can aid in quick cooking, but it’s optional. Rings don’t need scoring; just cut evenly for uniform cooking.
Q: Can I prepare the garlic-butter sauce ahead?
A: You can make the garlic butter ahead and warm it briefly, but best results come from finishing the sauce in the hot pan with the squid to capture pan juices and maintain texture.
Q: What pan and heat level give the best results?
A: Use a heavy-bottomed skillet (cast iron or stainless) preheated on medium-high so the surface reaches around 375°F. Add oil until it shimmers, then sear the squid quickly for a golden exterior and tender interior.
Conclusion
If you want a slightly different flavor profile, try this take on fried calamari with garlic and parmesan from Garlic Parmesan Calamari – The Peach Kitchen for inspiration and plating ideas.
Savory Garlic Butter Squid
- Total Time: 18 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
This savory garlic butter squid recipe turns simple squid into a restaurant-quality weeknight dinner in under 20 minutes, featuring intense garlic-butter flavor that perfectly complements sweet, briny squid.
Ingredients
- 1 lb (450 g) squid, cleaned and cut into 1/2-inch rings
- 1 tbsp olive oil
- 4 tbsp (60 g) unsalted butter
- 4 minced garlic cloves
- Juice of 1 lemon
- 2 tbsp chopped parsley
Instructions
- Clean and dry the squid thoroughly, then cut into rings or leave whole.
- Heat a heavy skillet over medium-high heat until very hot.
- Add olive oil and sear squid for 1–2 minutes per side until just opaque.
- Remove squid from the skillet, lower the heat, and add unsalted butter and minced garlic.
- Cook the garlic for 30–45 seconds until fragrant, then return the squid to the skillet.
- Toss with lemon juice and chopped parsley, cooking for a further 1 minute to combine flavors.
Notes
Pat the squid completely dry with paper towels before cooking to avoid steaming. Use a very hot pan for the best sear.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-sear
- Cuisine: Seafood