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Tortilla-Chip-Crusted Calamari With Chili-Yogurt Sauce

Photo: Kana Okada
Prep time 15 mins
Cook time 15 mins
Yield Makes 5 servings (serving size: about 3/4 cup calamari and 1/4 cup sauce)

Ingredients

  • 8 ounces plain yogurt
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 3/4 teaspoon black pepper, divided
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 pounds cleaned squid
  • 4-5 cups tortilla chips (about 6-8 ounces)
  • 3 tablespoons olive oil, divided
  • Fresh greens (such as mâche) and lemon wedges for serving

Nutrition Information

  • calories 394
  • fat 18.8 g
  • satfat 3.4 g
  • monofat 10 g
  • polyfat 4 g
  • protein 25 g
  • carbohydrate 30 g
  • fiber 2 g
  • cholesterol 323 mg
  • iron 2 mg
  • sodium 177 mg
  • calcium 133 mg

How to Make It

  1. Combine the yogurt with garlic, chili powder, 1/4 teaspoon pepper, and lime juice; cover and refrigerate.

  2. Separate the squids' tentacles from their bodies (if that has not been done already); slice the bodies into 1/2-inch rings, and cut the tentacles in half if they're large. Rinse squid well, and drain.

  3. Put the tortilla chips in a food processor; pulse a few times, then let food processor run until tortilla chips are finely ground. Transfer crumbs to a plate, and combine with remaining 1/2 teaspoon pepper.

  4. Put 2 tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil is hot, dredge squid lightly in the crumbs, tapping to remove excess; add to skillet without crowding. (You may have to work in batches, using remaining 1 tablespoon oil.) Cook, turning once, until the squid is firm, lightly browned, and opaque within (cut into a piece to check; about 3-4 minutes per batch). Drain on paper towels, and serve immediately with yogurt sauce, lemon wedges, and greens.