Southwestern Calamari And Corn
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds cleaned squid
- 1teaspoon chili powder
- Juice of 3 limes
- 1sweet red pepper, seeded, cored and cut in quarters vertically
- Kernels from 3 ears fresh corn
- ½jalapeno pepper, seeded and minced, or to taste
- 4ripe plum tomatoes, chopped
- ¼cup extra-virgin olive oil
- Salt and cayenne pepper to taste
- 1tablespoon minced fresh coriander
- ½cup crushed unsalted tortilla chips
Nutritional analysis per serving (6 servings)
234 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat a broiler or grill. Toss the squid with the chili powder and the juice of one lime. Grill or broil the squid until they look seared. Remove from the heat.
- Step 2
Grill or broil the pepper slices, skin side facing the source of heat, until they are blackened. Place the pepper in a paper or plastic bag, close the bag and set aside for 10 minutes.
- Step 3
Slice the squid into thin rings, keeping the tentacles whole. Place in a bowl. Rub the blackened skin off the pepper and dice the slices. Add to the squid.
- Step 4
Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well. Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice. Season to taste with salt, pepper and coriander. Transfer to a serving dish or to six individual plates and top with the tortilla chips.
Private Notes
Comments
Tried this with medium size calamari, about 1.6 lbs before cleaning. The squid did not brown or get seared but when they were about done I took them out and proceeded with the rest of the recipe. Decided to broil the jalapeño pepper and added red onion. Used 2 ears of corn, cooked on cob and then cut into a bowl. Delicious meal for 2 people. Was afraid to add the chips, so garnished with fresh avocado. Well worth making. Next time will preroast the bell peppers.