Pat the calamari rings dry thoroughly with paper towels to remove excess moisture, which helps prevent splattering.
In a large bowl, toss the calamari rings with a pinch of salt and pepper to season evenly.
In a shallow dish, combine the all-purpose flour and rice flour (or cornstarch), then add smoked paprika or cayenne if using, for a bit of flavor and heat.
Pour the oil into a deep-fry pot and heat over medium-high heat, monitoring with a thermometer until it reaches about 180°C (356°F). You should see a steady shimmer and gentle bubbling.
While the oil heats, zest the lemon directly into the flour mixture for a fresh citrus aroma, then cut the lemon in half to serve later.
Lightly dredge the calamari rings in the flour mixture, shaking off any excess to ensure an even, crisp coating.
Carefully place the coated calamari rings into the hot oil in small batches, ensuring not to overcrowd the pot. Fry for 1 to 2 minutes, or until golden and crispy, with a crackling sound and bubbling around the pieces.
Use a slotted spoon or spider to lift the calamari out once crispy and golden, then drain on paper towels to remove excess oil.
Repeat the frying process with remaining calamari, maintaining the oil temperature around 180°C for consistent crispiness.
Once all calamari are fried, squeeze fresh lemon juice over the hot pieces and sprinkle with chopped herbs for a bright, aromatic finish.
Serve immediately while hot and crispy, letting the crackling sound and zesty aroma invite everyone to dig in.
