Using damp kitchen paper, clean the calamari and give it a good wash.
25 oz calamari
When clean, dry with fresh kitchen paper and slice into rings about ½ inch wide. Return the rings to paper towel making sure all of the water has been removed.
Add the paprika, salt and pepper together and mix well. This is the seasoning for the flour.
In a shallow dish, add the flours and the seasoning and mix well. Place the calamari into the flour and coat well, shaking off any excess. Put the coated rings onto a clean plate ready for frying.
3 1/2 oz bread flour, 1 1/2 oz semolina flour
Add enough vegetable oil to a high sided pan so the rings can float without touching the base.
vegetable oil
Place over a medium high heat until small bubbles start to form. Add a small piece of bread to the oil, if it browns straight away then the oil is hot enough.
Add the calamari rings in batches carefully lowering them into the hot oil. Cook for about 2 – 3 minutes until the rings are lovely and golden.
When cooked, remove with a slotted spoon and place on paper towel to drain. Test and if needed add a little sprinkle of salt to flavour.