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Olive-Oil-Poached Squid With Roasted Leeks


Serves 2

A CookTale

Awhile back, Sam Sifton of the New York Times, published an article featuring this recipe. It caught my eye, I prepared it, it tasted great, and we’ve been enjoying it ever since, including last evening. The Extra Virgin Olive Oil gently poaches the Squid to a tender consistency and the oven roasted Leeks add a wonderful sweetness to every bite.


1 lb. cleaned Squid
2 C plus 2 TB EVOO
1 lemon
Dried Chile Flakes
Salt & Pepper
3 Leeks, trimmed, cleaned & each cut in half lengthwise
1 C Parsley Leaves


1. Preheat oven to 375. Rinse the Squid under cold water. Place in a Dutch oven. Cover with 2 cups of EVOO, add half the Lemon (reserving the other half for juice) and a pinch of Chile Flakes, and season well with Salt and Pepper. Cover tightly, and poach the Squid in the oven until fork-tender, about 1 hour. Remove from the oven, and allow to cool with the lid on for at least 20 minutes.

2. Meanwhile, toss the Leeks in a mixing bowl with 2 tablespoons EVOO and season with Salt and Pepper. Place Leeks in a single layer on a sheet tray, and roast until they are tender and beginning to caramelize, about 20 to 30 minutes.

3. Using a slotted spoon, transfer the Squid to a mixing bowl, and combine with the makings of a dressing: 1 tablespoon of the poaching liquid, 2 teaspoons Lemon juice, and a small pinch of Chile Flakes. Toss well, check seasoning, then add the Parsley, tossing again to coat evenly.

4.Arrange the Leeks on 2 plates, and spoon the Squid over them, finishing with a drizzle of the dressing, loosened (if necessary) with reserved poaching liquid..


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