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Begin by making the aioli. In a bowl, whisk together the egg yolk, garlic, lemon zest and vinegar. Season with a good pinch of sea salt. Slowly drizzle in the olive oil, whisking constantly, until you have a thick, luscious aioli. Add lemon juice to taste and set aside.
To prepare the calamari, pour the oil into a large saucepan (you want it to be half full). Heat to 190°C, or until a cube of bread browns in 20 seconds.
While the oil is heating, mix together the flour and pimentón in a large bowl and season with plenty of sea salt and freshly ground black pepper. Add the squid and toss until well coated in the seasoned flour.
Working in batches, fry the squid for around 3 minutes, or until golden and crunchy, then remove from the oil and set aside to drain on a plate lined with paper towels. Sprinkle with salt as soon as you remove it from the oil, then continue with the next batch.
Lightly toast the baguette slices, then assemble the sandwiches by spreading the aioli over four of the slices, then adding the fried calamari. Top each one with the remaining baguette slices and enjoy.