Calamares a la Romana

Clean the Squid: remove head, innards and cartilage, peel off the skin if needed, then slice the tubes into roughly 1/2" rings and pat dry with paper towels.

Set up a dredging station: place the All-Purpose Flour in a shallow bowl or plate and season it with Fine Salt.

In a separate bowl, beat the Eggs lightly until uniform.

Coat the rings by dusting them in the seasoned flour, shaking off excess, dipping into the beaten eggs, then giving them a final light dredge in flour for extra crispiness.

Pour enough Light Olive Oil into a deep skillet or fryer to reach about 1–2 inches deep and heat until shimmering (around 350–375°F / 175–190°C); a pinch of flour should sizzle on contact.

Fry the squid in small batches so the oil temperature holds—about 1–2 minutes per batch—until the coating is golden and crisp. Remove with a slotted spoon and drain on paper towels, then sprinkle with a little more salt to taste.

Serve immediately with wedges of Lemon to squeeze over the hot calamares.