Name: Squid Salad with Saffron, Chickpeas, and Sherry Vinegar
Cook time: 250 min
Total time: 250 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons sherry vinegar; 0.25 teaspoon saffron (crumbled); 3 tablespoons olive oil; 2 garlic cloves (minced); 1 pound cleaned squid (cut into thin rings and the tentacles quartered); 0.75 cup canned chickpeas (drained and rinsed); 1 jarred whole roasted red bell pepper or pimiento (sliced into thin strips); 1 teaspoon chopped oregano leaves; 0.5 teaspoon dried oregano; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper

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Squid Salad with Saffron, Chickpeas, and Sherry Vinegar — Formulation & Method | CuliNect