But I cant hide my proclivity for calamari. Not so much the fried, dip-in-marinara-sauce kind; but the grilled or sauted, sprinkled-with-olive-oil kind. Calamari (also known less glamorously as squid) is a good source of omega-3s, and when you cook it without too much added fat, its very low in calories and very high in protein (6 ounces calamari fills about two-thirds of my daily protein needs). Best of all, its a breeze to prepare. The dish I made last night has four ingredients. I used frozen squid, which took all of 5 minutes to defrost under cold running water, and substituted fake vegetarian bacon for the real stuff because I had it in the fridge. It was surprisingly authentic. If you go this route, use a drizzle of olive or canola oil to saut the squid.