Sunday night I got around to making Mark Bittmans tortilla-chip-crusted calamari with chili-yogurt sauce from this scrumptious Seafood Made Light article.It was a little challenging finding the calamari, and I finally settled on frozen whole squid. This meant a little more cutting and separating than Im used to doing with the perfectly portioned seafood I usually buy.But it was actually really easy to turn a whole squid into the little rings and tentacles we all know and love.To elevate the calamari from appetizer to meal, I served it with mixed greens and easy cheese quesadillas.