1. Ask the staff at the Metro supermarket fish counter to clean the squid for you. Place them in a bowl and pour the vinegar over them. Mix well and cover the bowl. Set aside for 30 minutes, or in the fridge for longer, stirring occasionally.
Thoroughly pat the calamari dry with kitchen paper.
In a bowl, mix the flour, cornstarch, semolina, oregano, onion powder, garlic powder, saffron, and salt.
Pour the sunflower oil into a small deep saucepan and place it on the heat to warm up. Toss the calamari in the flour mixture, ensuring they are fully coated. Shake off any excess flour mixture and fry the calamari in small batches in the hot sunflower oil. Remove and place on a plate lined with kitchen paper.
Serve the calamari with lemon wedges so everyone can squeeze as much as they like.
