Ask the staff at the fish market to clean the squid for you. Place the cleaned squid in a bowl and pour the vinegar over them. Mix well, cover the bowl, and set aside for 30 minutes (or refrigerate for longer). Stir occasionally.
Wipe the squid well with kitchen paper to remove excess moisture.
In a bowl, combine the flour, corn flour, semolina, oregano, onion powder, garlic powder, saffron, and salt.
Pour the sunflower oil into a small deep pot and heat it until hot. Coat the squid in the flour mixture, ensuring they are evenly covered. Shake off any excess flour mixture and fry the calamari in batches in the hot oil until golden and crispy. Remove to a plate lined with kitchen paper to drain excess oil.
Serve the crispy calamari with lemon wedges on the side.