Spanish fried calamari

Heat a large fry pan over medium-high with the sunflower oil.

Pat the squid tubes completely dry and cut each into half inch, about 1.25 cm, rings.

Toss the rings in a bowl of seasoned flour until coated.

Fry in a single layer in batches, 1 to 2 minutes per side, until golden all around.

Drain each batch on paper towels, then plate and garnish with lemon wedges and parsley.