Cut the body sacs of the squid into 1-inch rings and trim the tentacles as necessary.
In a mixing bowl, combine the buttermilk with 1/4 cup Essence. Place the squid pieces in the buttermilk mixture and allow to marinate for 30 minutes. Combine the masa harina and flour with the remaining 2 tablespoons of Essence in a clean mixing bowl or baking dish.
Heat the oil in a medium, heavy stockpot to 350 degrees F.
Dredge the marinated squid in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully slip the squid into the hot oil, and cook, turning occasionally, until evenly cooked and golden, about 2 to 3 minutes. With a slotted spoon remove from the pot and drain on paper towels.
Place the calamari on a platter and season, to taste, with salt and pepper. Serve immediately with the Skordalia.
Yield: 4 servings