Cut your calamari into rings, and cut the tentacles in half, vertically, so they are a bit smaller and will cook more quickly.
Crack two eggs into a small mixing bowl onto the squid, add 1 tsp of the salt, and mix until all combined. Let sit for a few minutes (around 5 will do).
While the squid is sitting in the egg, add the rice flour, cornstarch, dried parsley, smoked paprika, garlic powder, salt, pepper, and cayenne to a large mixing bowl.
Whisk together the dry ingredients and add the calamari. Don't just dump the egg and calamari contents into the bowl with the dry ingredients, just fish out the pieces of the squid with a fork and add them to the flour mixture. Mix together until all squid is evenly coated in flour.
Fit a colander or a strainer on top of a large mixing bowl (possibly the largest you have so it can surround the colander) and dump everything from the calamari into that bowl- the coated squid. Shake the colander and the bowl so that the extra flour falls through, and you are left with a thin crispy coating on the squid.
To cook, you can either shallow pan fry in canola oil, deep fry it, or use an air fryer. I don't have a deep fryer, but I pan fried half and air fried half, and was happy with both results.