Place the prepared squid into a medium size bowl, and pour the buttermilk over it; allow it to marinate at least 2 hours, or even up to 24 hours, if preparing ahead.

To prepare the spicy marinara sauce, place a small sauce pan over medium heat, and drizzle in about 2 tablespoons of the olive oil; add in the garlic, the red pepper flakes, and the Italian seasoning, and saute those together for about 30 seconds, just until the garlic is aromatic.

Add in the crushed tomatoes, a good pinch of salt and pepper, and reduce the heat to low to allow the sauce to simmer very gently for about 10-15 minutes; set aside to serve warm with the calamari, or if prepping ahead, allow to cool and keep in the fridge.

To prepare the coating mixture, add the flour, the cornstarch, salt, Italian seasoning, granulated onion and garlic, and white and black pepper into a large bowl, and whisk together to combine.

Add the frying oil (about 4-6 cups) into a large, deep pan or pot, and bring it up to 375°.

While the oil heats, drain the squid from the buttermilk thoroughly, allowing any excess to drip off, and toss it into the flour/cornstarch mixture, tossing it very well to completely coat each ring and tentacle piece; shake off any excess, and place the coated pieces onto a plate to hold.

To fry, add a small batch to the hot oil (I usually work in about 4 batches) and allow the squid to fry for about 2 1/2 minutes, just until a pale golden color.

Remove the fried calamari from the hot oil and drain on lots of paper towels to whisk away any excess grease, and season immediately with a sprinkle of salt and pepper, plus a bit of paprika; repeat the process until all calamari is fried.

Place the fried calamari onto a serving platter or bowl, sprinkle over the chopped parsley and tuck the lemon wedges around, and serve while hot/warm with a large ramekin of warm spicy marinara sauce for dipping.