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In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.
Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.
Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.
Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Sauté for another 5 minutes. Season with salt, pepper and chili flakes.( Add a little water if it ' s too thick.) Stir in the parsley and lemon zest.
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