Calamari Fritti

• 400 g squid bodies and tentacles, cleaned
• olive or groundnut oil, for deep-frying
• 50

Wash the squid and dry on kitchen paper. Cut the bodies into rings about 1.5cm thick.

Meanwhile, gently heat the oil in a deep frying pan. You will need enough oil to enable the individual pieces of squid to float, at least 5cm deep.

Mix the flours together in a medium bowl, and season with salt and pepper. Toss the squid pieces in the flour, shaking off any surplus.

Put