by Lesley Roubicek-Turman

    Fried calamari is a regular at our house.  Living in the Midwest, calamari hasn't always been easy to get, but over the last few years we're finding it in more and more stores -- all cleaned and ready to use.  There are lots of ways to prepare calamari you can put it in stews and soups you can serve it marinated,  or fried, the way we prefer it.  You'll find lots of recipes for Calamari Fritto but here is a simple one that I learned when visiting friends in Pozzuoli  in southern Italy last summer.  We prefer it to the fried calamari you find in restaurants that are heavily battered and over cooked.  This dish is light and makes a wonderful antipasti.  

1/2 to 1 lb calamari sliced into rings
1 cup flour
1 t. paprika
1 t. cayenne pepper
Enough olive oil to fill bottom of heavy skillet to 1/2"

Clean calamari and keep chilled.  Mix flour, paprika and cayenne in shallow bowl.  Heat oil to 375 degrees.
Toss a handful of calamari with flour, shake off excess. Fry for 3 or 4 minutes or until golden brown.  Drain on paper towels and salt.
Serve with fresh lemon slices.  Serve warm.  Enjoy!