Crispy fried calamari with a dipping tomato sauce

Cut each squid tube into half inch rings, all similar in size so they cook evenly.

Lay the rings flat in a casserole dish, add milk just to barely cover, cover with saran wrap and refrigerate 20 to 30 minutes.

In a large bowl combine the all-purpose flour, cornstarch, baking powder, garlic powder and smoked paprika.

Season with sea salt and black pepper and whisk until well mixed.

For the sauce, heat the extra virgin olive oil in a saucepan over medium heat.

After a couple of minutes add the roughly chopped garlic and stir continuously 30 to 45 seconds until fragrant, without browning it.

Add the tomato sauce, the basil, the oregano, sea salt, black pepper and a little granulated sugar, mix, and lower to a low heat to simmer while the flavours develop.

Drain the squid into a colander, shake off the excess milk, lay the rings on paper towels and pat dry.

Heat 1 cup of virgin olive oil in a large fry pan over medium heat to 350 to 375F (175 to 190C).

Toss the squid rings in the flour mixture until well coated, then tip them into a colander and shake off the excess.

Fry in batches in a single layer, evenly spaced, two to three minutes until crispy and golden all around.

Drain each batch on paper towels.

Spoon the simmering tomato sauce into a serving bowl and arrange the calamari around it.

Season the calamari with a little sea salt and garnish with lemon wedges and fresh parsley.

Run the leftover frying oil through a fine sieve to clean it and reuse it.