1 pound squid/calamari, tubes & tentacles
2 cups buttermilk
2 cups all purpose flour
1 teaspoon paprika
salt & pepper, to taste
vegetable oil, for frying
lemon wedges, for garnish
1 cup canned crushed tomatoes
1 Tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon dried oregano
crushed red pepper flakes, to taste
Rinse the calamari and thoroughly pat dry. Cut the tubes into ½ inch rings and cut the tentacles in half lengthwise.
Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge.
In another bowl, combine the flour, paprika, salt and black pepper.
Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360ºF.
Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes.
Place fried calamari on a plate with paper towel to remove excess oil. Sprinkle with salt and pepper as desired.
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds.
Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally.
Serve fried calamari with dipping sauce and lemon wedges.