Warm Squid and Roasted Tomato Salad

By | August 20, 2014

Squid SaladI had a meal rather like this one sitting on the cliff face on the side of Santorini, looking out over the remains of the rest of the island, long after a volcano ripped it apart. There’s a nice notion that the sunken part of Santorini is the inspiration for Atlantis, a city under the sea. It’s not true, but it’s a lovely fantasy.

I’ve tried various ways to recreate the meal and this version is the closest, full of fresh zippy flavours, served warm –  not hot, not cold – just right. In Greece many meals are served at a temperature that would have people elsewhere sending them back to be warmed through properly, but this one really does benefit from being tepid.

Ingredients

  • 2 lb ripe tomatoes
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 2 lemons
  • 1 lb squid
  • 1 cup crumbled feta
  • Fresh crusty bread to serve

Instructions

  1. Halve the tomatoes using a sharp knife
  2. Crush the garlic
  3. Use half the olive oil to grease a roasting tray
  4. Put the tomatoes on the roasting try and sprinkle half the crushed garlic on top
  5. Put the tomatoes into a moderate oven 325ºF/165ºC/Gas 3
  6. Set a timer for 90 minutes and pour yourself a sherry
  7. Zest the lemons, and keep them for serving
  8. Clean and prepare the squid, cutting it into rings and tentacles
  9. Get your serving dishes ready
  10. When the tomatoes are ready take them out of the oven and set aside to cool a little
  11. They should be all squishy and soft and caramelised
  12. Quarter your zestedlemons, cutting off the ends
  13. Divide the tomatoes among 4 plates and crumble on the feta
  14. In a wok or big skillet heat the remaining oil
  15. Add the remaining garlic and lemon zest and stir around quickly until the kitchen smells of lemony garlic goodness
  16. Throw in the squid and toss around cooking for one minute as the tentacles curl and the rings go opaque
  17. Throw the squid on the tomatoes and squeeze a lemon wedge on each plate
  18. Serve with the extra lemon wedge and crusty bread