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Squid and prawns with chilli and marjoram

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I learned the hard way that squid needs high heat and short attention. Overcooking it turns tender rings into rubbery erasers, a mistake I made repeatedly until I started searing the prawns separately. This method keeps everything tender and ensures every bite has that distinct, clean sweetness without steaming in its own juices.
The marjoram provides an earthy, slightly peppery backbone that cuts through the rich chili oil perfectly. It’s a balance of heat and herb that feels sophisticated but requires very little active chopping. I usually serve it with crusty bread to soak up the vibrant sauce, making it feel like a proper meal despite taking under thirty minutes from start to finish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Seafood
  • 1 lb 450g fresh squid, cleaned and bodies sliced into rings
  • 12-16 large prawns shrimp, peeled and deveined with tails left on for presentation
Aromatics & Seasoning
  • 3 tbsp extra virgin olive oil
  • 2 tsp dried marjoram crumbled between your palms to release oils
  • 2-3 fresh red chilies finely sliced (adjust seeds for heat preference)
  • 4 cloves garlic thinly sliced
  • 1 lemon zest
  • Sea salt and freshly ground black pepper
Liquids & Garnish
  • 3 tbsp dry white wine
  • Fresh parsley chopped, for garnish

Method
 

  1. Prep the seafood: Pat the squid rings and prawns completely dry with paper towels. This is crucial for getting a good sear rather than steaming them. Season both generously with salt and pepper. Set aside.
  2. Sear the prawns: Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the prawns in a single layer. Cook for just 1-2 minutes per side until they turn pink and opaque. The internal temperature should reach 145°F (63°C). Remove immediately to a plate and set aside; do not leave them in the pan.
  3. Build the aroma: In the same hot pan, add another tablespoon of olive oil. Add the sliced garlic and chilies. Sauté for 30-60 seconds until fragrant but not browned. Stir in the crumbled marjoram and cook for another 15 seconds to bloom the spices.
  4. Sear the squid: Increase heat to high if needed. Add the remaining tablespoon of olive oil and toss in the squid rings. Sauté vigorously for 2-3 minutes. The squid is done when it turns white and opaque but remains tender, not rubbery. Internal temperature should reach 145°F (63°C).
  5. Deglaze and combine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half for about 30 seconds. Add the lemon zest and toss everything together gently.
  6. Finish: Return the cooked prawns to the pan just to warm through (about 30 seconds). Taste and adjust salt if needed. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 280kcalCarbohydrates: 6gProtein: 32gFat: 14gSaturated Fat: 2gCholesterol: 220mgSodium: 450mgPotassium: 380mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 12mgCalcium: 60mgIron: 15mg

Notes

Substitutions: If you can't find fresh squid, frozen squid rings (thawed and well-drained) work perfectly. You can substitute oregano for marjoram if needed, though the flavor profile will be slightly more pungent.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or wine to prevent overcooking. It does not freeze well due to the texture changes in the seafood.
Serving Suggestion: Serve alongside roasted potatoes, couscous, or simple white rice to absorb the spicy marinade. A side of steamed green beans adds color and crunch.

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