Keto Garlic Squid

I whipped up this keto garlic squid dish the other day when I needed to switch up my low-carb dinner game, and dang – it's now on my weekly rotation! The mix of soft squid swimming in that rich, garlicky tomato sauce creates such an amazing taste that feels fancy but stays totally keto-compliant.

My partner, who usually turns his nose up at seafood, actually grabbed seconds and wanted to know when it would show up on our table again!

Your Ingredients

• Squid: Go for pre-cleaned tubes and tentacles from the fish counter to cut down on prep. If you've got frozen, that's fine too – just make sure it's completely thawed.
• Garlic cloves: Don't skip on using fresh – that bottled stuff won't deliver the same flavor kick.
• Tomato paste: This thick version packs tons of tomato goodness without extra liquid or carbs you'd get from sauce.
• Olives: They bring a salty tang that works against the tomato sweetness. I go with kalamata, but any pitted type will do.
• Arugula: Its spicy character cuts the richness and adds nice green color. If that's too bold, try baby spinach instead.
• Lemon juice: Squeeze it fresh! It adds brightness and helps make the squid tender.
• Parmesan cheese: It's the crowning touch that pulls everything together. Grate it yourself for best results.

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My Cooking Method

Fast Squid Technique

For squid that isn't tough, you need speed – cook it too long and it gets rubbery. I cook mine with the lid on and just a tiny bit of water to start, making sure it's perfect. Having a timer nearby really helps avoid that rubbery texture.

Building Tastes

Once the squid is done, I throw in lemon juice and olive oil right into the same skillet, which grabs all those seafood flavors already there. The tomato paste goes in after, and I let it cook briefly to bring out deeper flavors.

Final Touches

I kill the heat before tossing in arugula and olives so they stay bright and fresh. The leftover warmth wilts the greens just enough without turning them soggy.

Cheese Goodness

A good handful of Parmesan adds that last savory punch and melts a bit into the sauce. Sometimes I use a microplane for super-thin shreds that melt right away.

I came up with this dish during one of those nights when I was digging through the freezer for dinner ideas. I had some squid I'd bought on impulse, and I couldn't believe how easy yet tasty the end result turned out!

Ways to Serve

This tastes great by itself for a smaller meal, but I often put it over zoodles for something more filling. A basic green salad with some olive oil and lemon works perfectly alongside it. For family members who aren't doing keto, it's just as good over regular pasta.

Customization Ideas

Toss in some red pepper flakes if you want heat. Mix in capers with the olives for more tang. During summer, try fresh cherry tomatoes instead of paste for a lighter take. Mix half shrimp with the squid for a combo of seafood.

Keeping Leftovers

This will stay good in your fridge for 2-3 days, though the squid definitely tastes best when it's fresh. If you're planning meals ahead, you can make just the sauce early and then cook the squid right before you eat. I wouldn't freeze this one as the squid gets weird when thawed.

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Expert Advice

• When using frozen squid, make sure it's fully thawed and patted super dry before cooking
• A splash of white wine added with the lemon juice makes it taste amazing (if you're not strictly counting carbs)
• Want a creamier sauce? Add a spoon of butter at the end

This dish has totally changed how I think about squid – it's not just restaurant food anymore. Turns out it's one of the simplest seafoods to make at home, and this easy preparation shows off its tender texture while creating flavors that taste like they simmered all day. And it's a budget-friendly way to get more seafood into my meals!

Frequently Asked Questions

→ When's squid ready to eat?

Squid's done when it changes from see-through to a solid white and firms up a bit, which takes about 3-4 minutes. Overcooking makes it chewy.

→ Can frozen squid work here?

Totally! Thaw it completely and pat it dry first so you don't flood the pan with extra liquid.

→ What keto-friendly sides match this?

You can pair it with cauliflower rice, sautéed zucchini, or a fresh salad tossed in olive oil and lemon for keto goodness.

→ What other seafood can I swap in?

Try shrimp or scallops instead. They're great substitutes but might cook faster than squid, so keep an eye on them.

→ How do I cut down the carbs more?

Use less tomato paste or try fresh diced tomatoes instead. Bump up the olive oil for healthy fats while keeping the carbs minimal.