Place 4 tablespoons of breadcrumbs in a skillet. Toast them lightly, shaking the pan. Add a drizzle of extra virgin olive oil, parsley, rosemary, and freshly ground black pepper. Stir until the mixture is crispy, then remove from heat.

On a plate, combine the flour and the crispy breadcrumb mixture. Mix well and coat the calamari rings thoroughly.

Heat vegetable oil in a large skillet. Once hot, gently add the calamari rings. Stir and cook over medium-low heat with a lid on.

As they cook, remove the lid and transfer the calamari to a plate lined with paper towels. When finished, arrange arugula on a serving platter, drizzle with extra virgin olive oil, and place the calamari on top. Sprinkle with a pinch of salt.