Fried Calamari with Spanish Paprika and Lemon

Grab Frozen Squid Tubes (2) and rinse under cold running water, making sure to rinse out the inside of the body. Pat dry with paper towels.

Cut each body into 1/2-inch thick slices, add the squid rings into a bowl and drizzle in juice from Lemon (1) and set aside.

Add All-Purpose Flour (1 cup) into a separate bowl, along with Spanish Smoked Sweet Paprika (1 tsp), Sea Salt (1 tsp) and some Freshly Ground Black Pepper (1/2 tsp). Mix together until well combined.

Crack Eggland's Best Organic Eggs (Brown) (2) into a separate bowl, season with salt and whisk until uniformly yellow.

To coat each squid ring, add to the flour mixture first, then into the egg wash and then back into the flour. Do this until all the squid rings are coated.

Heat a fry pan over medium-high heat and add Sunflower Oil (1/2 cup). Once the oil gets very hot, after 3 to 4 minutes, start adding the squid rings. Cook in batches to not over-crowd the pan. Fry the rings for 1 minute per side, then transfer to a plate with paper towels as you finish each batch.

Add the fried calamari to a serving dish, along with a couple wedges of Lemons (to taste) and garnish with some Fresh Parsley (to taste).