Simple Squid Piccata

The summer heat is in full swing down here, and I find myself craving lighter foods than I did in the fall and winter. The heat really takes it out of me. Light pasta and seafood dishes are up there on my list of warm-weather foods. I can’t get enough of them! That’s why I’m giving this Simple Squid Piccata recipe a try. It covers both categories and promises to be quick and easy to prepare. Just what I need right about now!

This dish is something ELSE, y’all. I know it might seem a smidge unapproachable, but a) you won’t rightly believe how little time it takes to pull together, and b) how inexpensive it is. And c) tentacles.

Recipe Author: Bev Weidner at Bev Cooks
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The Ingredients

I had a 10.6-ounce package of frozen squid in my freezer along with some homemade chicken stock. I had to buy everything else, but it was all easy to find at my regular grocery store. I even sprung for a wedge of Parmigiano Reggiano cheese (about $10) instead of buying it already grated.

Simple Squid Piccata Ingredients
Whole squid, chicken stock, linguine, parmesan cheese, butter, lemons, parsley, and red onion

The Process

Things started off with frying the squid in butter for about 6 minutes. The recipe specifies a large skillet, so I used my 12-inch nonstick. Eventually, you will be adding the pasta to this pan, so it needs to be big enough for it plus room to stir.

The pan was the perfect size, but I wasn’t able to get the squid tubes to blister. Perhaps because of the nonstick coating? I was a little dismayed but I kept going, adding more butter and charring the lemon slices.

While all this was going on, I used a large Dutch oven to cook the pasta, reserving a cup of the water when it was done. I also used my mandoline to thinly slice the red onion and sliced the squid tubes into rings (I left the tentacles as they were).

After all that, finishing this dish is as simple as mixing things up. I added the drained linguine to the skillet along with the grated parmesan, sliced squid, and red onion. Then I mixed in the pasta water until a thin sauce formed and everything was well coated.

Shallow pasta bowls were the perfect way to serve this dish, along with a garnish of the charred lemon, chopped parsley, and more grated parmesan. This Simple Squid Piccata recipe didn’t have any times listed, but it was relatively quick to make. Here’s how my time was spent from start to finish:

  • 12 minutes to prep
  • 25 minutes to cook
  • 37 minutes total
Slicing the cooked squid
Slicing the cooked squid

So how was it?

Clear & Accurate Directions
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I made this Simple Squid Piccata because I wanted a light seafood pasta dish that was quick and easy to make. It didn't disappoint on any of those criteria! The squid was tender, the pasta al dente, and the sauce was perfectly lemony. I did find the onion was a little too apparent for my taste, but not to the point of spoiling the meal. Just a little too "there". I also missed having capers, but the brininess of the squid almost made up for their saltiness. Plus my husband really doesn't like them, so it worked out in the end. All in all, a. tasty summertime dish that I might make again.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Simple Squid PiccataI made this Simple Squid Piccata because I wanted a light seafood pasta dish that was quick and easy to make. It didn't disappoint on any of those criteria! The squid was tender, the pasta al dente, and the sauce was perfectly lemony. I did find the onion was a little too apparent for my taste, but not to the point of spoiling the meal. Just a little too "there". I also missed having capers, but the brininess of the squid almost made up for their saltiness. Plus my husband really doesn't like them, so it worked out in the end. All in all, a. tasty summertime dish that I might make again.