Make the Aioli:
In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Refrigerate while preparing the calamari — this allows the flavors to meld beautifully.
Prepare the Calamari:
In a shallow dish, combine the flour, salt, pepper, and paprika. Add the calamari rings and toss until evenly coated. Shake off excess flour to ensure a light, crisp texture when frying.
Cook the Calamari:
Heat olive oil in a large skillet over medium-high heat. Fry the calamari in batches for 1–2 minutes per side until golden brown and tender. Avoid overcooking, as the squid can become rubbery. Drain on paper towels to remove excess oil.
Add Lemon & Garlic:
In the same skillet, reduce heat slightly and sauté the minced garlic for about 30 seconds until fragrant. Return the cooked calamari to the pan, drizzle with lemon juice, and sprinkle with zest. Toss gently to coat the rings in the garlic-lemon mixture.
Serve:
Transfer to a serving platter, garnish with chopped parsley, and serve hot with the chilled aioli on the side. For a full meal, pair with mixed greens or crusty bread to soak up the flavorful sauce.
