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Calamari and fried calamari is basically squid.

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3 cups | vegetable oil
¼ cup | all-purpose flour
1 teaspoon | salt
1 teaspoon | dried oregano
½ teaspoon | black pepper (ground)
12 | squid (cleaned and sliced into rings)
1 | lemon (cut into wedges, for garnish)

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add | vegetable oil (for deep-frying)
1 pound | clean squid (with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings)
2 cups | all-purpose flour
2 tablespoons | dried parsley
add | salt (and freshly ground black pepper)
2 | lemons (cut into wedges)
1 cup | simple tomato sauce (recipe follows or jarred marinara sauce, warmed)
½ cup | extra-virgin olive oil
1 | small onion (chopped)
2 cloves | garlic (chopped)
1 stalk | celery (chopped)
1 | carrot (chopped)
add | sea salt (and freshly ground black pepper)
2 (32-ounces) cans | tomatoes (crushed)
2 | dried bay leaves