Quick Keto Garlic Squid

This melt-in-your-mouth keto garlic squid has totally changed how I handle dinner on busy nights. The combo of buttery garlic flavors with just-right squid is amazing. And guess what? You can whip it up super fast, but it tastes like you ordered from a fancy restaurant.

I stumbled onto this gem during a crazy-busy week when I couldn't spend hours cooking but still wanted tasty meals. My husband usually turns his nose up at seafood, but he asked for more! Now it's our favorite quick meal when we want something special without any hassle.

Ingredients

• Fresh or frozen squid rings: grab the freshest you can find for super tender results
• Olive oil or butter: go with butter for extra flavor or oil for a lighter touch
• Fresh garlic cloves: these create the tasty backbone of our dish
• Fresh lemon juice: gives a zingy kick and helps soften the squid
• Red pepper flakes: adds just enough heat without going overboard
• Paprika: brings a touch of smoky goodness that works wonders with seafood
• Sea salt and freshly ground black pepper: season to your liking
• Fresh parsley: adds pretty green flecks and fresh flavor to finish

Step-by-Step Instructions

Prepare the Squid:

Grab some paper towels and dry those squid rings completely. This step can't be skipped if you want them to brown nicely instead of turning rubbery. Working with frozen? Let them thaw in your fridge overnight then drain well before you start cooking.

Season the Squid:

Mix your dried squid rings with salt, pepper, paprika and red pepper flakes, making sure they're evenly coated. Do this right before cooking so the salt doesn't pull out moisture and mess up your searing.

Heat Your Pan:

Get a big heavy skillet really hot over medium-high heat. You should feel warmth when you hold your hand above it. Drop in your butter or oil, swirling it around until the butter stops bubbling or the oil starts to shimmer.

Sauté the Garlic:

Toss in your minced garlic and keep stirring for about 30 seconds. Watch it like a hawk so it doesn't burn. You want it smelling amazing and just barely turning golden at the edges.

Cook the Squid:

Put your seasoned squid in the hot pan, spreading them out so they aren't crowded. They'll need about 2-3 minutes with occasional stirring. You'll know they're done when they change from see-through to white and curl up slightly. Don't go even a minute longer or they'll get tough.

Finish the Dish:

Take the pan off the heat and squeeze fresh lemon juice all over. Stir to mix in all those tasty bits stuck to the bottom of the pan. The lemon adds brightness and stops the cooking process.

Garnish and Serve:

Scatter fresh chopped parsley on top and serve right away on warm plates for the best eating experience. The bright green parsley against the white squid looks really pretty on the plate.

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The biggest surprise I found with this dish is how the garlic soaks into the butter, creating this amazing sauce that's worth sopping up with some keto bread. My family always jokes I should bottle and sell the sauce because they love it so much!

Perfect Pairings

This squid's buttery garlic sauce goes great with simple veggies. Try it next to some steamed broccoli, riced cauliflower, or zucchini noodles that'll soak up all that goodness. To make it a full meal, add some sliced avocado or a small arugula salad with a splash of olive oil and lemon juice to balance out the rich squid.

Storage Tips

This dish tastes best right after you make it, but you can keep leftovers in a sealed container in your fridge for up to two days. When you want to eat it again, warm it gently in a pan with a tiny bit of water or broth so the squid doesn't get tough. Don't use the microwave as it'll make your squid feel like rubber. Just know it won't be as good as when fresh, so try to cook just what you'll eat that night.

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Selecting Quality Squid

When buying whole squid, check for clear eyes and a fresh ocean smell. The meat should be firm and white without any brown spots. Frozen squid works really well too since it's usually frozen right after being caught. 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 point you to the freshest options and might even clean the squid for you to save time.

Common Mistakes to Avoid

The biggest mistake people make with squid is cooking it too long. Just one extra minute can turn it from tender to tough as rubber bands. When in doubt, take it off the heat early rather than late. Another no-no is cramming too much in the pan, which makes the squid steam instead of sear. Cook in batches if needed to keep the heat high for proper browning. And never skip drying the squid thoroughly or you'll end up with watery flavors and lots of splatter.

Frequently Asked Questions

→ What’s the best way to prepare squid for cooking?

Wash and clean the squid, slice it into even rings, and gently pat it dry with paper towels. This ensures it cooks tender, not watery.

→ How do I stop squid from becoming tough?

Keep an eye on the clock! Cook squid for just 2-3 minutes on medium-high heat, until it's opaque and tender.

→ Can I substitute fresh squid with frozen?

Of course! Just make sure the frozen squid is thawed fully and patted dry before tossing it in the pan.

→ What sides go with this dish?

Cauliflower rice, a fresh salad, or zucchini noodles all work wonderfully with this squid for a wholesome meal.

→ Any extra ingredients to experiment with?

Sure thing! Add some crushed nuts, sprinkle Parmesan cheese, or toss in a spicy keto chili sauce to shake things up.