Add 2 cloves of garlic that have been roughly minced into a mortar and pinch in ½ tsp of saffron threads, using a pestle pound down until you form a paste, then add ½ cup mayonnaise, 1 tsp fresh lemon juice, 1 tbsp extra virgin olive oil, a pinch of sea salt & freshly cracked black pepper, whisk together until well combined, cover with seran wrap and set aside

Rinse 2 cleaned tubes of squid under cold running water (mine where frozen) and pat them completely dry with paper towels, cut ½ inch thick rings from each tube of squid

Add ½ cup of all-purpose flour into a clear plastic bag, season generously with sea salt and some freshly cracked black pepper, add the squid rings into the bag and mix together to coat each of the squid rings

Heat a small fry pan with a medium-high heat and add in ⅓ cup of sunflower oil, once the oil get´s hot add the coated squid rings into the pan and cook the squid rings for 90 seconds per side, then transfer to a dish with paper towels, cook in batches to not over-crowd the frying pan

To assemble the sandwiches grab 2 small baguettes and cut them open, spread a generous portion of the saffron aioli on the breads, evenly divide the fried calamari on top of the saffron aioli and sprinkle with some freshly chopped parsley, serve at once, enjoy!