Fried Calamari with Spicy Red Sauce

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2 tablespoons olive oil

1/2 cup chopped yellow onion 

2 cloves garlic, minced 

1 tablespoon tomato paste 

1 1/2 teaspoons crushed red pepper flakes 

One 16-ounce can crushed tomatoes 

1/4 cup grated carrots 

Kosher salt 

2 quarts canola oil 

2 cups rice flour 

2 cups semolina flour 

1 teaspoon freshly ground pepper 

1 pound frozen and thawed calamari, bodies cut into 1/4-inch rings and tentacles 

1 cup drained jarred pickled pepper slices 

6 to 8 sprigs fresh rosemary 

Flaky sea salt

Lemon wedges, for garnish