If not already done, cut the squid bodies into rings about ½-inch thick.

Pour enough of the oil into a saucepan to reach a depth of 2 inches. Heat to 350°F.

In a mixing bowl, combine the flour, paprika, 1 teaspoon salt, and the pepper. Line a plate with several layers of paper towels. Put half the flour mixture into a large food storage bag. Add a handful of the squid rings and shake well. Shake off the excess flour and very carefully drop into the hot oil. Cook for 3 minutes or until lightly golden and crispy. Remove with a slotted spoon and place on the paper towels and sprinkle very lightly with salt. Continue with more squid until you need more flour, then add the rest to the bag and continue until all the squid is cooked. If you have squid tentacles, use the same process.

Serve immediately with lemon wedges.