To make the aioli, mix the ingredients in a bowl and season well with salt and freshly ground black pepper.
Measure the flour and paprika onto a plate and mix together. Tip the semolina onto a separate plate. Break the eggs into a bowl and beat with a fork.
Pat the squid rings dry with kitchen paper and season well. Toss the squid in the flour, then dip in the beaten egg and finally roll in semolina. Do this in batches until all the squid rings are well coated. Line a plate with kitchen paper.
Heat 1 tablespoon of oil and half the butter in a large frying pan over a high heat. Put half the squid into the frying pan, well-spaced apart. Fry for about 1–2 minutes until golden, then turn and fry on the other side until golden and crisp. Place on the plate lined with kitchen paper.
Wipe the frying pan with kitchen paper before repeating the process with the remaining oil, butter and squid.
Pile the crispy squid into a bowl and serve, ideally straight away, with the aioli alongside.
Mary’s Tips
Best made and served. Aioli can be made up to 2 days ahead but the flavour will become stronger with age!
Not suitable for freezing.
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