I have a recipe that calls for boiling the calamari for an hour (or until quite tender) before stuffing and grilling. I don't have a lot of experience with calamari, but that sounds like a long time to boil it! Any thoughts??
In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving.