Fritto Misto di Mare

Method

1. Clean the squid by removing the quill and skin, then slice the bodies into rings and leave the tentacles whole, patting both the squid and shrimp thoroughly dry with paper towels.
2. Place the almond flour in a shallow bowl and dredge the squid rings, tentacles, and shrimp one at a time, pressing lightly so the flour adheres evenly to each piece.
3. Heat the olive oil in a heavy skillet over high heat until shimmering and just beginning to smoke, which should take about 2 minutes.
4. Working in batches to avoid crowding, fry the almond-flour-coated squid and shrimp for approximately 3 to 4 minutes per batch, turning once, until each piece is golden and crisp on the outside and cooked through.
5. Transfer each finished batch to a wire rack or paper towels to drain while you continue frying the remaining seafood, maintaining the oil temperature between batches.
6. Arrange the fried squid and shrimp on a serving platter and immediately squeeze the fresh lemon juice over the entire dish before serving hot.