Crispy Squid with Pimentón de la Vera

When dredging squid for frying, we set out our ingredients in large containers. Big mixing bowls work great. You want plenty of space to fully immerse the squid without crowding and clumping, as well as room to avoid splashing on your counter. Going back and forth between a seasoned dry dredge and sparkling water can make a surprisingly light crust on the squid. Just take your time, work clean, and be safe with the oil.