Pat the cleaned baby squid dry with paper towels. If whole but with heads attached, remove heads and innards, keeping tentacles if desired; score the body lightly on the inside if thicker to ensure even cooking. Keep squid cold until breading.

Make batter/dust

In a large bowl, whisk together the all-purpose flour, cornstarch, sweet smoked paprika, adobo seasoning, and black pepper until evenly combined. In a small bowl, beat the egg with the cold sparkling water. Reserve about 3/4 of the dry mix for dusting and keep 1/4 for combining with the wet mix for a slightly thicker coating (optional).

Coat squid

Toss the squid in the reserved dry mix so each piece is lightly dusted. Dip pieces quickly into the egg + sparkling water mixture, then return to the dry flour/cornstarch mixture, pressing gently so a thin even coating forms. Shake off excess.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pan or deep fryer to a depth of 6–8 cm (about 1–1.2 L oil for a medium pan). Heat oil to 180°C (350°F). Use a thermometer—temperature is important for crisp results.

Fry

Fry the squid in small batches (do not crowd) for 1.5–2.5 minutes per batch, until golden and crisp. Smaller baby squid will cook quickly — watch closely so they stay tender. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with fine sea salt while hot.

Rocket & Lemon Dressing

Whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, honey, salt and black pepper in a small bowl until emulsified. Toss the rocket with the dressing just before serving so leaves remain crisp.

Spicy Alioli

Stir together the mayonnaise, minced garlic, lemon juice, smoked paprika, hot sauce (or cayenne), olive oil and salt until smooth. Taste and adjust acidity or heat as desired. Chill until ready to serve; bring to room temperature 10 minutes before plating if served immediately.

To Finish & Serve

Arrange a bed of dressed rocket on a serving platter. Pile the hot, crisp calamares on top. Dust lightly with the extra smoked paprika and scatter lemon wedges around. Serve immediately with bowls of spicy alioli for dipping.

Timing note: fry the squid last so it remains crisp. Makes a great appetizer for 4 people or a shared starter for 6.