Fried Calamari

Clean the fresh calamari thoroughly, removing the internal organs, quill, and skin. Separate the tentacles from the bodies. Cut the calamari bodies into 1 cm thick rings and leave the tentacles whole. Pat all the calamari pieces very dry with paper towels.

In a shallow bowl, combine the 00 flour with 3 grams of fine sea salt and 1 gram of freshly ground black pepper.

Working in small batches, dredge the calamari pieces in the seasoned 00 flour, ensuring they are lightly and evenly coated. Shake off any excess flour.