Calamares

Ingredients:

Vegetable oil, for deep frying
250g/9oz plain flour
1/2 tsp cayenne pepper
1/2 tsp smoked Spanish paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead)
1/2 tsp salt
500g/1lb squid, cut into 5mm/1/4 inch rings
2 eggs, beaten

Cooking Instructions:

If possible purchase squid that has already been cleaned.
Here I can purchase it already cleaned and frozen.
Cut the squid into 5 mm 1/4 inch rings.
Set aside.
Place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan.
Place over a medium heat.
If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F.
While the oil is heating, mix the flour, cayenne, paprika and salt in a large bowl.
Drop in the individual pieces of squid and coat thoroughly with the flour mixture.
Dip the floured squid into the beaten egg and then carefully drop into the hot oil.
Fry for 2-3 minutes until golden.
You may have to do this in several batches.
Remove from the oil and briefly drain on paper towels before serving with the garlic and lemon mayonnaise or your own marinara sauce.
It depends on personal preferences regarding the use of garlic and lemon mayonnaise or the marinara sauce.
I personally prefer the marinara sauce.