Roasted Calamari from Mycenaean Greece
A Mycenaean-inspired recreation of roasted squid tentacles, marinated with vinegar, olive oil, salt, cumin, and oregano. Paired with fresh figs, olives, arugula, and goat cheese, this dish captures the flavors of the Bronze Age Aegean in a form that still feels at home in Greece today.
Ingredients
- 1 lb squid tentacles calamari
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
- ½ tsp cumin
- ½ tsp oregano
- Fresh parsley chopped (for garnish)
- Fresh figs for serving
- A handful of olives
- Arugula leaves
- Goat cheese
Instructions
- Prepare the marinade: In a bowl, combine olive oil, vinegar, salt, cumin, and oregano. Toss squid tentacles to coat. Let marinate 10–15 minutes.
- Roast the squid: Preheat oven to 400°F (200°C). Place squid on a baking sheet. Roast for 20–25 minutes, basting halfway through.
- Prepare the sides: While the squid roasts, arrange fresh figs, olives, arugula, and goat cheese on serving plates.
- Serve: Place roasted squid on the plate, then pour the pan juices over the tentacles for extra flavor. Top with fresh chopped parsley. Add the figs, olives, arugula, and goat cheese alongside.
Notes
- Do not overcook the squid or it will turn rubbery — basting and pouring the roasting juices on top keeps it tender and flavorful. Sealing your pan with foil or using a dutch oven lid will keep the calamari tender, but less crispy.
- Swap oregano with parsley or thyme for other herbs that would have been common in the region.
- Pair with a glass of dry white wine for an experience that ties past and present. (Yes the Mycenaean's drank wine)