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Prepare the squid: remove the quill, innards, beak and eyes, then rinse under cold running water. Cut the bodies into 1 cm rings and either leave the tentacles whole or chop them if they’re large. Thoroughly pat dry with kitchen paper.
Place the plain flour in a shallow bowl or a plastic bag. Add the dried squid and toss to coat each piece in a thin layer of flour, then shake off any excess.
Heat the extra virgin olive oil in a deep frying pan or a deep-fat fryer to 170–180 °C. To test the temperature, drop in a piece of squid – it should sizzle immediately.
Fry the squid in small batches for 1–2 minutes, or until golden and crisp.
Using a slotted spoon, remove the squid and drain on kitchen paper. Season immediately with fine salt to taste.
Serve the squid piping hot with lemon wedges on the side for squeezing.