Calamari

450 g. whole squid, cleaned

1 cup milk

1 large egg

6 fresh basil leaves, chopped

2 cups all-purpose flour

2 teaspoons paprika

salt and black pepper

Canola oil, for frying

Lemon wedges, for serving

Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1 cm  rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned

flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauce.