Tapas - Calamari a la Romana
Servings 4

12 oz cleaned small squid hoods
1/2 teaspoon salt
1/3 cup all-purpose flour
1/4 teaspoon black pepper
oil, for deep-frying
lemon wedges, to serve

Cut the squid into 1/2 inch wide rings. Combine the squid rings with the salt, cover and refrigerate for 30 minutes, then dry on paper towels. Combine the flour and pepper in a bowl. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will browned in 15 seconds). Flour a few squid rings and deep-fry, turning with a long-handled spoon, for 3 minutes, or until lightly browned and crisp. Flour the remaining batches just before frying. Drain on crumpled paper towels and serve hot with the lemon wedges.