Keto Garlic Squid Recipe

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and feels like something I’d order at a seaside restaurant, but I can make it at home with just a handful of ingredients. The garlic and tomato paste bring richness, the olives add briny depth, and the fresh arugula keeps it bright. It’s keto-friendly, gluten-free, and easy enough for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10 oz (300 g) squid, cleaned and cut into rings or bite-sized pieces

• 1/2 lemon, juice

• 2 tablespoons olive oil

• 2 garlic cloves, minced or pressed

• 1/3 cup olives, pitted (green or kalamata)

• 1/2 cup arugula

• 2 tablespoons tomato paste

• 1 tablespoon dried basil

• Crushed red pepper, to taste

• Parmesan cheese, for topping (optional)

Directions

1. Cook the squid: In a pan, I add the squid with a splash of water and cover with a lid. I let it cook for 3–4 minutes until just tender, being careful not to overcook.

2. Add flavor: I remove any extra water, then stir in the lemon juice and olive oil. I mix in the tomato paste, adding 2 tablespoons of water if needed to loosen it.

3. Season: I press or mince the garlic directly into the pan and add the dried basil and crushed pepper. I stir everything together until the sauce coats the squid evenly.

4. Finish: I turn off the heat, then stir in the arugula and olives. The arugula wilts slightly from the heat.

5. Serve: I plate the squid and top with Parmesan cheese or another cheese I like. It’s ready to serve immediately.

Servings and timing

This recipe makes 2 servings and takes just 15 minutes from start to finish — 5 minutes of prep and 10 minutes of cooking. It’s a fast and easy low-carb dinner option.

Variations

• Add more veggies: I sometimes toss in spinach, zucchini ribbons, or roasted peppers for extra bulk.

• Go dairy-free: I skip the cheese or use nutritional yeast for a cheesy flavor.

• Try fresh herbs: Basil, parsley, or cilantro add freshness if I have them on hand.

• Make it spicy: I add more crushed red pepper or even a drizzle of chili oil.

• Seafood mix: I combine squid with shrimp, scallops, or mussels for variety.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat to avoid making the squid rubbery. This dish isn’t freezer-friendly since squid changes texture after freezing.

FAQs

How do I keep squid tender?

I cook it quickly (3–4 minutes) or very slowly (30+ minutes). Anything in between can make it tough.

Can I use frozen squid?

Yes, I thaw it completely and pat it dry before cooking. Frozen squid works just as well as fresh.

What type of olives work best?

Both green and kalamata olives add great flavor. I use whichever I have on hand.

Can I make this without tomato paste?

Yes, but the tomato paste adds depth. I could substitute a few cherry tomatoes or a spoonful of marinara sauce instead.

Is this dish keto-friendly?

Yes — it’s naturally low-carb and high in protein, making it perfect for a keto or low-carb lifestyle.

Conclusion

This Keto Garlic Squid is proof that healthy dinners don’t have to be complicated. With just a few simple ingredients, I can make a restaurant-worthy meal that’s light, flavorful, and ready in minutes. It’s a dish I turn to whenever I want something different, satisfying, and packed with Mediterranean flair.