Sautéed Calamari

Preparation:

Preparation: Clean the squid very well, wash them for a long time under running water, then reduce the sacs into 1 cm rings and the tentacles into small pieces. Put everything in water acidulated with a splash of vinegar. After 15-20 minutes, drain the calamari, let them drain for a few minutes and place them to dry for a few minutes on a clean tea towel; then flour them and put them in a sieve to remove the excess flour. Heat the oil in an iron pan. Fry the calamari, a few at a time, in the steaming oil, turning them continuously with a wooden spoon and keeping the flame high; as they are ready (they should be golden and crunchy), pass them on a sheet of absorbent kitchen paper to remove any excess oil and keep them warm on a serving plate. When fried, salt the squid, sprinkle with chopped basil, garnish with lemon wedges and serve immediately, piping hot.