I say squid, you say calamari. Whatever you want to call it, this tentacled mollusc might just be the most delicious, healthiest - and easiest - protein that you're probably not cooking. Fried calamari is insanely popular. Yet relatively few restaurants, and even fewer home cooks, seem to be familiar with the culinary potential of baking, braising or sauteing squid. Cooked badly, squid can be tough, chewy and totally unappetising. For some, there's also the ick factor of all those tentacles. But cooking squid well is incredibly simple.