Mediterranean Squid and Tomato Stir-Fry with Fennel

Name: Mediterranean Squid and Tomato Stir-Fry with Fennel
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) squid rings, cleaned and dried, pat very dry with paper towels; 10 oz (280 g) cherry tomatoes, halved lengthwise; 8 oz (225 g) fresh fennel bulb, halved lengthwise, cored, and sliced into thin wedges; 4 clove (20 g) garlic cloves, thinly sliced; 4 tbsp (60 ml) extra-virgin olive oil, divided; ¼ tsp (1.3 ml) red pepper flakes; to taste sea salt; to taste freshly ground black pepper; ½ lemon (50 g) fresh lemon, cut into wedges; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 2 tbsp (8 g) fresh mint leaves, torn (optional)

From the MyKitchenBank Kitchen

Quick-cooking squid rings tossed with halved cherry tomatoes, tender fennel, and garlic in a warm Mediterranean olive oil finish. The squid stays tender and the vegetables retain their texture in this 15-minute stovetop dish, finished with a squeeze of lemon and fresh herbs.

Prep: 15 min
Cook: 8 min
Total: 23 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Steps

Before you start

Squid must be very clean and dry before cooking; pat it thoroughly with paper towels.
Have all ingredients prepped and within reach—this cooks fast and won't wait.
Use a large skillet (12 inches or bigger) so squid cooks in a single layer without crowding.

1
Sauté the fennel
- Heat 2 tablespoons (30 ml) of the olive oil in a large 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
- Add the fennel wedges in a single layer and cook without stirring for 2 minutes until they begin to color on the cut sides.
- Stir and cook for another 2 minutes until the fennel is just tender-crisp and lightly caramelized.
- Transfer to a clean plate.
+ Show details− Hide details
Ready when: Fennel wedges are caramelized on the cut edges and tender-crisp
Tip: Don't move the fennel too early—let it sit for 2 minutes so the cut sides develop color.
2
Cook the squid
- Return the skillet to medium-high heat and add the remaining 2 tablespoons (30 ml) of olive oil.
- Once shimmering, add the squid rings in a single layer and cook without moving for 2 minutes until they turn from translucent to opaque on the bottom.
- Toss gently with tongs and cook for another 1–2 minutes until they are completely opaque throughout and slightly curled.
- Do not overcook or squid will become tough.
- Immediately remove to the plate with the fennel.
+ Show details− Hide details
Ready when: Squid rings are opaque and curled at the edges, no translucent centers remain
Tip: Squid cooks very quickly—overcooked squid becomes rubbery. The total time in the pan should be 3–4 minutes.
3
Add garlic and tomatoes
- Add the sliced garlic and red pepper flakes to the same skillet and cook over medium heat for 30 seconds, stirring constantly, until fragrant.
- Add the halved cherry tomatoes and cook, stirring often, for 2 minutes until they soften slightly and release their juices.
+ Show details− Hide details
Ready when: Tomatoes are soft and beginning to collapse, liquid pools in the pan
Tip: Keep the heat at medium so the garlic doesn't brown or turn bitter.
4
Combine and finish
- Return the squid and fennel to the skillet with the tomatoes and garlic.
- Toss gently for 30 seconds to warm everything through.
- Season with sea salt and freshly ground black pepper to taste.
- Squeeze the lemon wedges over the top and sprinkle with fresh parsley and mint if using.
- Serve immediately.
+ Show details− Hide details
Ready when: All components are heated through and glistening with oil and tomato juices
Tip: Toss gently to avoid breaking up the squid. Serve immediately while everything is hot and the fennel still has a slight crunch.

Good to know

Tips

Squid toughens quickly when overcooked. The entire cooking time should be 3–4 minutes—the moment it turns opaque, it's done.
Pat the squid completely dry before cooking so it browns properly instead of steaming.
Keep the skillet on medium-high heat for squid and fennel so they sear and don't steam in their own moisture.
Don't skip the lemon—its acidity balances the richness of the olive oil and brightens the dish.

Storage & reheating

Best served immediately. Leftovers can be chilled in an airtight container for up to 1 day, but squid texture deteriorates with storage. Reheat gently in a skillet over low heat with a splash of olive oil, about 2–3 minutes.

Substitutions

fresh fennel bulb → thin-sliced celery or leeks. Both provide a mild vegetal crunch, though they lack fennel's licorice note. Use the same weight.
cherry tomatoes → diced plum tomatoes (fresh or canned, drained). Canned tomatoes will release more liquid; drain well before adding and reduce cooking time to 1 minute.
fresh flat-leaf parsley → fresh basil or cilantro. Both add brightness; basil is more Mediterranean, cilantro more herbaceous.
extra-virgin olive oil → garlic-infused olive oil. Use the same amount and skip or reduce the fresh garlic cloves by half, since garlic-infused oil provides flavor.