Cut calamari tubes into 1/4-inch-thick rings; pat dry with paper towels. Combine flour, salt, and pepper in a shallow dish. Dredge rings and tentacles, in batches, in flour mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat to 365°. Fry calamari, in batches, 2 minutes or until golden; drain on paper towels. Serve immediately with Roasted Garlic and Lime Aïoli.
Note: You can use frozen and sliced squid packaged without tentacles.
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