To make the saffron aioli add 2 cloves of minced garlic and ½ tsp of saffron threads into a mortar, using a pestle pound down on the garlic and saffron until you form a paste, then add 1 organic egg yolk at room temperature, ½ tsp of lemon juice and season with a little sea salt and freshly cracked black pepper, start mixing the ingredients together in a circular motion and start slowly pouring in ½ cup of extra virgin olive oil, the secret is to not stop stirring as you add the olive oil, otherwise your aioli will not emulsify, once you have added all the olive oil and you have achieved a mayonnaise like consistency, cover with seran wrap and add to the fridge

Cut 1 crunchy baguette into diagonal slices that are about 1-inch thick and set aside

Grab 2 frozen cleaned tubes of squid and rinse under cold running water, pat them dry and cut into ½-inch thick rings, add the rings into a plastic bag, along with 1 cup of all-purpose flour and 1 tsp of sea salt, mix it all together until all the squid rings are evenly coated

Heat a small fry pan with a medium-high heat and add ½ cup of sunflower oil (you can use any type of neutral oil), once the oil get´s hot start adding the coated squid rings into the pan, do not over-crowd the pan, cook in batches, fry between 1 ½ to 2 minutes per side, transfer to a plate with paper towels as you finish each batch

To assemble each open-faced sandwich spread some of the saffron aioli on top of each slice of bread, then add about 3 fried calamari rings on top and garnish with a couple of chives, serve immediately, enjoy!