Start by cleaning the calamari: rinse them thoroughly under cold running water, then gently separate the head from the body with your hands. Once the head is removed, use your hands to find the clear cartilage quill inside the body and carefully pull it out.

Rinse the calamari again under running water, clean it well, and use your hands to remove the innards from the body. Next, remove the outer skin: use a small knife to make a small cut at the end of the body, just enough to grab a piece of the skin, and peel it off completely with your hands or with the help of the knife. To finish cleaning the body, use the knife to remove the fins.

Cut the body into rings about 1/4 inch (0.5 cm) thick, or if you prefer, you can cut thin strips: open the body flat, use a knife to cut the end, split it in half, and slice into strips. Take the tentacles and remove the central beak by opening them outward with your hands and pushing up the center (the mouth).

Place everything in a colander to drain any excess water. Now prepare the breading: spread the flour on a tray, then add the calamari rings.

Toss them so the breading coats all sides evenly. Shake them in a colander to remove any excess flour. Heat a large pot with peanut oil for frying, making sure the temperature reaches 340°F (170°C) using a kitchen thermometer. Fry the breaded rings in small batches for 3–4 minutes, until they are golden and crispy.

Remove them with a slotted spoon and place them on a tray lined with paper towels to drain any excess oil. Season with salt to taste and serve your fried calamari hot.