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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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