My favorite calamari in town uses......

Rice-Bran Oil

While not as common on grocery-store shelves, it's worth seeking out this oil if you're a fan of tossing around meat in the frying pan or wok. Common in Japanese kitchens, this delicate-tasting oil is extracted from the germ and inner husk of rice, which is removed when brown rice becomes white. With a smoke point of nearly 500 degrees F, rice oil is a great choice for high-heat cooking such as stir-frying, broiling, and grilling. It's this ability to handle the heat that makes rice oil popular in Asian cuisine, which relies heavily on high-temperature meal preparation.

Nearly 80 percent of the calories in rice-bran oil hails from heart-healthy unsaturated fats, while research suggests that an antioxidant compound in the oil called gamma-oryzanol can improve cholesterol levels, making this another reason why rice bran oil is a champion for heart health. You can also count on rice oil as a source of vitamin E, which is an antioxidant that helps protect your cells, including muscle cells, from free-radical damage. It also has a long shelf life and therefore is less prone to rancidity than many other oils.