Preparing Your Calamari:

1. Clean and Slice: Start with the squid. If not already done, clean the squid thoroughly and slice it into half-inch rings.
2. Season Flour: Mix the all-purpose flour with paprika, salt, and pepper in a shallow bowl.
3. Dip in Eggs: In a separate bowl, whisk the eggs. Dip the squid rings first in the seasoned flour, then into the beaten eggs.
4. Breadcrumb Coating: Finally, coat the squid rings evenly in breadcrumbs, ensuring a uniform layer for that perfect crunch.

Frying to Perfection:

5. Heat the Oil: Fill a deep fryer or a large, heavy-bottomed pot with vegetable oil, about 2 inches deep. Heat the oil to 375°F (190°C). Use a thermometer to check the temperature, ensuring it’s hot enough for frying.
6. Fry the Calamari: Carefully lower the breaded calamari rings into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy calamari.
7. Golden and Crispy: Fry each batch for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the calamari from the oil and drain on paper towels. Season with a little more salt while still hot.

Crafting the Homemade Dipping Sauce:

8. Mix Sauce Ingredients: While the calamari is cooling, prepare the dipping sauce. In a bowl, whisk together mayonnaise, lemon juice, chopped capers, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
9. Chill Before Serving: For the best flavor, let the sauce chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Serving Your Dish:

10. Presentation: Serve your crispy calamari hot, accompanied by the chilled dipping sauce on the side. Garnish with lemon wedges and a sprinkle of chopped parsley for a refreshing contrast.