This recipe makes a classic, lightly breaded calamari. For more thickly coated calamari, dip the floured squid pieces in beaten egg and again in flour or bread crumbs before serving.
Rinse squid and pat dry. Mix together flour, cayenne, and paprika.
Dust squid pieces with seasoned flour. In a deep skillet over medium-high heat, add oil about 1 inch deep. Carefully drop calamari into hot oil, a few pieces at a time. Cook just until golden brown and crisp.
Remove calamari from oil with a slotted spoon and drain on paper towels. Serve with lemon wedges and tomato sauce.
To ensure tender calamari, either cook it very quickly in hot oil, or allow it to simmer for hours in sauce. Slightly overcooking it will result in the tough rubber-band rings that should be avoided. If you can find fresh, tiny squid, buy them! If you can acquire them, the Spanish batter fingertip sized calamari, fry them, and eat them like popcorn. Delicious!