1. Cut the squid carcasses into rings 1,5-2 cm wide.
2. Roll them in a mixture of flour and salt.
3. Heat a frying pan with olive oil.
4. Put the squid rings in boiling oil and fry for a minute on each side until lightly browned, no longer. Prolonged frying makes the rings stiff and rubbery.
5. We put the fried rings on paper napkins so that the oil is absorbed, and then transfer them to a plate and serve to taste.