If using whole squid, clean them by removing the interior cartilage. Slice the cleaned squid in rings.
Mix the flour and paprika together in a large bowl.
Begin heating the oil to a depth of 2 inches (5 cm) in a large saucepan or a wok.
Place the squid rings and tentacles in the flour and toss to coat them.
When the oil is hot, add the squid rings, separating them and shaking off as much excess flour as possible.
Fry them until they are light gold, then drain on absorbent paper.
Continue frying the squid until they are all done.
Then quickly fry the sage leaves and parsley.
Dust the squid with salt and pile onto a large sheet of parchment paper in a bowl or basket.
Garnish with the fried herbs and serve with lemon wedges.