Main Ingredient : 1/2 kg of medium sized squid, cleaned and chopped into bite sized pieces. Let it drain for 20 minutes after chopping. Store in the refrigerator if not using immediately.

Salt, Pepper & Paprika, 1 tbsp each, ground finely. Mix with a tablespoon of fine bread crumbs. Dip chopped squid in egg then coat with the breading mixture. You can use dried pepper flakes instead of paprika, make sure you adjust the spiciness to your taste.

Heat oil in pan. The oil in the pan should be deep enough to cover each individual piece of sliced squid.
 Don't let the oil smoke. You will know if the temperature is right by dropping a pinch of the breading mixture into the oil. If it sizzles, its ready.

Fry squid in batches. It will cook quickly, let it stay for a minute at least.
Remember to be careful when frying with hot oil.
Set aside cooked squid and let the excess oil drain. Serve hot with some spiced vinegar as dip.

The 1/2 kg of fried squid didn't last 30 minutes. It was consumed as soon as it was cool enough to bite. This isn't the regular street calamares you can find being sold by sidewalk vendors, my version bypasses the often bready or eggy versions. This is closer to the salt and pepper squid you find in some chinese restaurants.

Hope you liked this simple recipe.