Hold the body of the squid with one hand and the head with the other and pull gently to separate. Remove the intestines and the quill, which is clear and plastic-like. Rinse the body of the squid inside and outside under cold running water.

Cut the tentacles from the head, just above the eye. Separate into individual tentacles.

Remove the brownish or purplish outer skin from the body of the squid and cut the flesh into 5 mm (1/4 inch) rings.

Mix the flour, salt and pepper together on a sheet of paper or in a shallow dish. Toss the rings of squid and the tentacles in the flour mixture to coat. Heat the oil to 180°C/350°F and fry the squid, about 6 pieces at a time, saving the tentacles until last. Remove them from the oil when brown and crisp with a draining spoon and place on paper towels. Sprinkle lightly with salt and continue with the remaining squid. The pieces will take about 3 minutes to cook. Place on serving dishes and garnish each dish with a wedge of lemon and some parsley.