3/4 kg (1-1/2 pounds) calamares (squid)1/2 kg (about 4 cups) flour1 liter (4 cups) olive oil,Salt
Remove the squid heads, tentacles, ink bags, fins and skin. Wash them thoroughly under running water, drain them and slice them into rings. Salt them, dredge them in the flour and shake them one by one to remove excess flour. Fry them in plenty of hot oil until they begin to turn golden brown. Drain on paper towels. Serve hot.