To make the saffron garlic aioli add 2 minced cloves of garlic into a mortar, pinch in ½ tsp of saffron threads and mash together with a pestle until you form a paste, then add 1 organic egg yolk at room temperature, 1 tsp of fresh lemon juice and season with sea salt & freshly cracked black pepper, start mixing everything together in a circular motion and start slowly pouring in about ½ cup of extra virgin olive oil, the secret here is to slowly pour in the olive oil while you continue to mix everything in a circular motion, once you have added all the olive oil and you have achieved a mayonnaise like texture, cover with seran wrap and add to the fridge

For the next step add 1 cup of all-purpose flour into a bowl, season with ½ tsp sea salt and some freshly cracked black pepper, mix the dry ingredients together, in a seperate bowl crack in 2 organic eggs, season with sea salt and whisk together until well combined

Grab 2 cleaned tubes of squid and rinse them under cold running water, then pat dry with paper towels, cut each tube of squid open and pat dry the inside, cut the tubes of squid into strips that are ¾¨ wide x 4¨ long

Heat a small fry pan with a medium-high heat and add ½ cup of sunflower oil

While the oil is heating coat all the squid strips, begin with the flour mixture, then wash them in the egg wash and then back to the flour, do this in batches

Once the oil get´s very hot start frying the squid strips, fry them in batches to not over-crowd the pan and cook them for about 45 seconds per side, as you finish each batch, transfer to a plate with paper towels

To plate the dish transfer the saffron garlic aioli to a small bowl and place on a serving dish, add the fried squid to the dish and garnish with a couple lemon wedges & some freshly chopped parsley, enjoy!