Crispy Calamari with Zesty Marinara Sauce

1In a large bowl, combine the flour, paprika (1 teaspoon), garlic powder (1 teaspoon), salt (1 teaspoon), black pepper (½ teaspoon), and cayenne pepper (½ teaspoon). Mix well to create the seasoned flour mixture.

2In another bowl, pour the buttermilk (1 cup). Dip each calamari ring into the buttermilk (1 cup), allowing any excess to drip off, then dredge it in the seasoned flour mixture, ensuring it is well coated. Set aside on a plate.

3In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

4Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.

5Using a slotted spoon, remove the fried calamari and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining calamari.

6In a small saucepan, heat the marinara sauce (2 cups) over medium heat until warmed through, stirring occasionally.

7To serve, arrange the crispy calamari on a serving platter, drizzle with the warm marinara sauce (2 cups), and garnish with chopped parsley. Serve with lemon wedges on the side for squeezing over the calamari.