Squid Salad with Saffron and Sherry Vinegar
Instructions:
- This light salad is refreshing and tart, a good match for sweet cocktails or beer. Makes 4 to 6 servings
- 2 tablespoons sherry vinegar
- 1â„4 teaspoon saffron, crumbled
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound cleaned squid (see page 72), cut into thin rings and the tentacles quartered
- 3 â„4 cup canned chickpeas, drained and rinsed
- 1 jarred whole roasted red bell pepper or pimiento, sliced into thin strips
- 1 teaspoon chopped oregano leaves or
- 1â„2 teaspoon dried oregano
- 1â„4 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- Mix the vinegar and saffron in a small bowl or teacup; set aside for 10 minutes.
- Place the olive oil and garlic in a large skillet, then set it over low heat. Cook, stirring often, until the garlic frizzles at the edges, about 2 minutes.
- Raise the heat to medium and stir in the squid. Cook, stirring constantly, for 30 seconds.
- Add the vinegar and saffron; cook, tossing all the while, until the squid is opaque and a little firm but not hard, about 1 minute.
- Remove the skillet from the heat and stir in the chickpeas, red bell pepper or pimiento, oregano, salt, and pepper. Mix well; then pour into a large, nonreactive bowl. Cover and refrigerate for at least 4 hours or up to 3 days.