Cut the tubes of squid into rings that are 1/2 inch thick (1.25 cm)

Add the squid rings into a casserole dish, all in a flat layer, and then add in the milk, just enough to cover the squid, cover with saran wrap, and put in the fridge for 20 to 30 minutes

In the meantime, add the flour into a large bowl, along with the cornstarch, baking powder, garlic powder, and paprika, then season with salt & pepper, and whisk together

Also make the tomato sauce: heat a saucepan with a medium heat and add in the extra virgin olive oil, after a couple of minutes, add in the chopped garlic and mix continuously, after 30 seconds, add in the canned tomato sauce, chopped basil, dried oregano, and season with salt & pepper and a dash of sugar, mix together, then lower to a low heat and simmer

After leaving the squid rings in the fridge for 20 to 30 minutes, drain them into a colander, then shake off any excess milk, and then add the squid rings over some paper towels and pat dry

Heat a large fry pan with a medium heat, and add in the virgin olive oil

While the oil is heating, add the squid rings into the bowl with the flour mixture, and mix together until each squid ring is coated in the flour, then put the squid rings into a colander, and shake off any excess flour

Once the oil is nice and hot in the pan, you want it around 350°F / 175°C, add in the squid rings, all in a single layer and evenly spaced out, cook in batches, fry for 2 to 3 minutes or until the squid rings are golden fried and crispy, as you finish each batch, transfer them into a dish with paper towels

To assemble the dish, add the simmering tomato sauce into a serving bowl, and decorate the fried calamari around it, garnish with lemon wedges and parsley, serve at once, enjoy!