Fried Squid with Aioli (Garlic Mayonnaise)

For the aioli, grate or smash the garlic to a purée. Add a good pinch of salt. In a food processor (or in a bowl with an egg beater), beat it with the egg yolks and lemon juice. Then, start adding the olive oil, a drop at a time, until half of it is gone and it thickens lightly. Then, you can beat in the rest a bit more quickly, until very thick. Cut the bodies of the squid into rings and the tentacles into bitesize pieces. Place in a bowl, pour 2 tbsp of olive oil, the paprika and season with pepper. Toss the squid in the flour, get rid of the excess and deep fry it in batches in very hot oil (180C), until just golden. Drain on kitchen paper and season with salt.