To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, ½ teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a ¼ cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge

To make the batter for the calamari, add a generous ½ cup of all-purpose flour to a bowl, ½ teaspoon of sea salt, 1 teaspoon of dried parsley and 1 teaspoon of dried thyme, mix all the dry ingredients together and set aside

Grab 2 frozen tubes of squid that are about 1 ½ pounds each (or whatever is equivalent), remove them from the plastic wrap, rinse them under cold water, pat each one dry with paper towels and cut into rings that are about a ¼ inch thick

To coat the squid rings, add the flour mixture and the squid rings into a plastic bag and mix everything together until all the squid rings are well coated

Heat a small non-stick frying pan with a medium-high heat and add ½ cup of sunflower oil, once the oil get´s hot start adding the squid rings to the pan, cook in batches to not over-crowd the pan, cook each ring for about 3 minutes per side and then transfer to a plate with paper towels

Transfer the garlic aioli to a small bowl, place it on a plate and decorate the fried calamari on the plate, garnish with fresh parsley