Slice the tube of the squid into about ¼ inch thick circles and trim the tentacles off the head of the squid. Place them in a bowl and add your buttermilk, 1 tsp of salt, ½ tsp of black pepper, and ½ tsp of paprika. Allow the squid to marinate for an hour in the fridge. This will allow the squid to become tender.

After your squid has been marinating for an hour, combine the flour, and 1 tsp of each: salt, black pepper, and paprika in a bowl.

Remove one piece of the squid at a time from the buttermilk mixture and shake off any excess buttermilk. Place it into the flour and cover the entire squid with flour, making sure that the inside of the ring is floured as well. Repeat until all of the squid is breaded. Set aside.

Heat the oil in a deep fryer to 375F. Place your breaded squid into the hot oil, cooking them in small batches at a time. Deep fry for about 1-2 minutes until they are golden brown. Transfer them into a paper towel lined plate. Repeat until all of the squid is cooked.

Serve with a side of lemon and marinara sauce.