Dredge calamari in seasoned flour. Coat all surfaces and tap off excess flour.
Fry squid 1 minute until crisp.
Spritz frisee with vinaigrette, place in upper left-hand corner of plate.
Place Romesco and aioli into jelly dish and set in middle of right side of plate.
Place squid in center of plate, sprinkle with bell pepper curls and stick lemon wheels into squid.