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Turn plain squid into something special and seriously low on carbs with this mouthwatering Mediterranean-inspired dish. You get all that tasty garlic, zippy lemon, and herby goodness—fancy enough for guests, simple enough for weeknights.
I first made this when I started eating keto and was really missing all those creamy pasta nights. One bite of this garlicky squid and I was hooked—it quickly turned into my favorite comfort food that doesn’t weigh me down.
Tasty Ingredients
- Dry basil: Kicks in that classic Italian smell and flavor
- Parmesan cheese: Puts a salty, rich finish on everything and melts just right
- Tomato paste: Gives deep flavor with almost no carbs at all
- Pitted olives: Adds a salty, briny hit and healthy fats everyone loves
- Arugula: Pops with peppery greens and color
- Garlic cloves: You want these fresh for that knockout punch of taste
- Crushed pepper flakes: Crank up the spice to where you like it
- Lemon juice: Makes things bright and helps keep squid nice and tender
- Fresh squid: Grab it cleaned and sliced in rings so it cooks fast and stays perfect
- Olive oil: Adds extra flavor and healthy fat that keto folks need
Simple Cooking Steps
- Final Layer:
- Shred some Parmesan over the hot food so it melts in perfectly. Feel like switching it up? Try asiago or pecorino—they’re awesome, too.
- Flavor Boost Time:
- Press your garlic right over the pan, toss in the basil and those chili flakes. Turn off the heat fast—burnt garlic is not fun. Add arugula and olives, letting that green just start to wilt.
- Make That Sauce:
- Chuck your lemon juice and olive oil in with the squid, then stir in the tomato paste. If it feels too thick, a bit of water sorts it out. That tangy lemon keeps things balanced while tomato paste brings everything together—no extra carbs needed.
- Start With Squid:
- Squid goes in a pan with a splash of water. Lid on, stew it gently 3–4 minutes until it’s just opaque and firm (not rubbery). Pour off any leftover water before moving on—that keeps the flavors strong and not washed out.
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Every time I make this, I think of warm days by the sea when my grandmother would cook up freshly caught squid. She always said the real secret is to never let the squid overcook—and to cap it off with the fanciest olive oil you can find in the pantry.
Keeping Your Keto Garlic Squid Fresh
Pop leftovers in a sealed container and stick ’em in the fridge—they’ll be good for 2 days. Honestly, the flavors are even bigger the next day. Warm it gently in a skillet, not the microwave, to keep it tender. Finish with a fresh glug of olive oil to bring it back to life.
Switching Things Up For Diets
Can’t find squid? Shrimp swaps in easily—same cooking time, same yummy texture. Out with dairy? Either skip the Parmesan or use nutritional yeast for a cheesy zing. If you want to change it up, swap the tomato paste for red pepper paste and toss in fresh cilantro or parsley right at the end for an extra pop.
Ways To Enjoy It
This dish is crazy versatile. Lay it over cauliflower rice to sop up all that sauce without loading up on carbs. A simple green salad with lemon and olive oil on the side works great, too. Got a little carb room? Try some shirataki noodles tossed in olive oil for a real “pasta” vibe. On fancy nights, spoon it into shallow bowls with good olive oil and maybe keto garlic bread made of almond flour to finish the table.
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Bring a bit of Mediterranean sunshine right to your dinner table—and do it quick, with lots of flavor and no carb stress!
Frequently Asked Questions
- → How can I tell if squid is cooked right?
Squid goes opaque and turns white as soon as it's cooked. Give it about 3 or 4 minutes tops—any longer and it'll get tough and springy. Done right, it feels pretty soft but not mushy.
- → Will frozen squid work okay here?
Totally! Just make sure you thaw it all the way and use some paper towels to soak up the extra water. Dry squid fries better and you won’t get watery sauce.
- → What sides should I eat with garlic squid?
If you want to keep it keto, try cauliflower rice, grilled zucchini, or a classic Greek salad. Not worried about carbs? Grab a hunk of bread to dip in all that tasty sauce.
- → Is it possible to swap out the squid?
You bet. Shrimp is awesome and cooks in about the same time. Scallops are good too—just keep an eye on them so they don't overcook. Or go wild and mix up squid, shrimp, and mussels together.
- → How should I store any leftovers?
Pop leftovers in a container with a lid and stick them in the fridge, but just for a couple days. Reheat gently on low heat so the squid stays soft. Fresh is best, but leftovers are fine if you keep them simple.
- → Is this going to taste spicy?
There’s a pinch of crushed pepper to give it a gentle kick. If you want more (or less) heat, just change up how much you add. Super easy to tweak.