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