500 grams whole baby calamari
¼ cup olive oil
½ cup rice flour
½ teaspoon paprika
sea salt and freshly ground pepper
3 cloves garlic, finely chopped
3 tablespoons chopped flat leaf parsley
Wash the calamari in cold water and pat dry with kitchen towels. Remove the tentacles from the body and slice these tubes thinly, about ¼ cm wide.
Heat the oil in a large sauté pan until very hot. Combine the flour and paprika in a shallow dish and season well with salt and freshly ground pepper. Dredge the calamari in the flour, (do this just as you are about to cook them), shaking off the excess and drop the calamari into the sauté pan, spreading them out as you go. Keep the sauté pan very hot or the calamari will start to stew. Depending on the size of your pan you may need to cook the calamari in batches.
Cook for 2 minutes then add the garlic and the flat leaf parsley. Toss together and let them get a golden colour and a little crispy. Remove with a slotted spoon and drain on paper towels. Make sure you get all the garlic and herbs as well.
To serve: Transfer to a serving bowl and sprinkle with salt. Serve with lemon wedges.