Keto Garlic Squid Recipe

I tried this keto garlic squid recipe last week when I was desperate for something different in my low-carb dinner rotation, and wow - it's become an instant favorite! The combination of tender squid with that garlicky tomato sauce creates this incredible flavor that feels indulgent even though it's totally keto-friendly.

My husband, who's usually skeptical of seafood, actually went back for seconds and asked when we could have it again!

What You'll Need

• Squid: Look for already cleaned tubes and tentacles at the seafood counter to save prep time. Frozen works fine too - just thaw completely first.
• Garlic cloves: Fresh is essential here - the pre-minced stuff in jars won't give you the same punch of flavor.
• Tomato paste: This concentrated form gives amazing tomato flavor without all the excess liquid and carbs of sauce.
• Olives: Adds a briny pop that balances the sweetness of the tomato. I use kalamata, but any pitted olive works.
• Arugula: The peppery bite cuts through the richness and adds color. Baby spinach is a milder alternative.
• Lemon juice: Fresh is best! This brightens everything up and helps tenderize the squid.
• Parmesan cheese: The finishing touch that brings it all together. Grate it yourself for the best flavor.

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How I Make It

Quick Squid Cooking

The key to tender squid is quick cooking - overcooking makes it rubbery. I cook it covered with just a splash of water first to ensure it's done perfectly. Using a timer helps prevent overcooking.

Flavor Building

After the squid is cooked, I add the lemon juice and olive oil directly to the same pan, which captures all the seafood flavor already in there. The tomato paste goes in next, and I let it cook just a minute to deepen the flavor.

Perfect Finish

Turning off the heat before adding the arugula and olives keeps them bright and fresh-tasting. The residual heat wilts the greens just enough without making them mushy.

Cheese Magic

A generous sprinkle of Parmesan adds that final umami kick and melts slightly into the sauce. I sometimes use a microplane for super-fine cheese that melts instantly.

I discovered this recipe during one of those "what can I make with what's in my freezer?" moments. I had some frozen squid I'd bought on a whim, and I was honestly surprised by how simple yet flavorful the result was!

Serving Ideas

This is delicious on its own for a lighter meal, but I often serve it over zucchini noodles for something more substantial. A simple side salad with olive oil and lemon juice complements it perfectly. For non-keto family members, serving it over regular pasta works great too.

Make It Your Own

Add a pinch of red pepper flakes for heat. Throw in some capers along with the olives for extra brininess. Use fresh cherry tomatoes in summer instead of tomato paste for a lighter version. Replace half the squid with shrimp for a seafood medley.

Storage Smarts

This keeps well in the fridge for 2-3 days, though the squid is definitely best the day it's made. For meal prep, you can make the sauce ahead and then quickly cook the squid just before serving. I don't recommend freezing this dish as the texture of the squid changes significantly.

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Pro Tips

• If using frozen squid, thaw it completely and pat it very dry before cooking
• A splash of white wine added with the lemon juice adds amazing flavor (if you're not strictly keto)
• For a richer sauce, add a tablespoon of butter at the end

This recipe has completely changed my view of squid as something I only order at restaurants. It turns out it's one of the easiest seafoods to cook at home, and this simple preparation lets its tender texture shine while surrounding it with flavors that feel like they took hours to develop. Plus, it's a great way to get more seafood into my diet without breaking the bank!

Frequently Asked Questions

→ How do I know when the squid is properly cooked?

Squid cooks very quickly and becomes tough when overcooked. It's done when it turns from translucent to opaque white and has just firmed up, usually in 3-4 minutes.

→ Can I use frozen squid for this recipe?

Yes, frozen squid works well. Just make sure to thaw it completely and pat it dry before cooking to avoid excess water in the pan.

→ What can I serve with this dish to keep it keto-friendly?

This dish is perfect on its own, but you can serve it with cauliflower rice, sautéed zucchini, or a simple green salad dressed with olive oil and lemon.

→ Can I substitute the squid with another seafood?

Yes, shrimp or scallops would work well in this recipe. Just adjust the cooking time accordingly as they may cook more quickly than squid.

→ How can I reduce the carb count even further?

Use less tomato paste or substitute with a small amount of fresh diced tomato. You can also increase the olive oil for more healthy fats while keeping carbs low.