Start by preparing the mayonnaise: peel and finely chop the garlic. Mix with the mayonnaise and the lemon juice and set aside.
Wash the calamari, remove the cartilage and the other layer of skin. Cut the body into squares and the tentacles into pieces.
Heat a large amount of oil in a large saucepan or wok. Whilst the oil is heating, place the flour, cayenne, paprika and salt in a large bowl. Beat the eggs together in a second bowl.
Drop the squid pieces into the flour and mix around to coat evenly. This may need to be done in two batches, depending on the size of the bowl. Next, dip the squid into the beaten egg. Shake to remove any excess and then carefully add drop into the hot oil. Fry for 2-3 minutes until crisp and golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.
«The oil temperature is very important its really hot. To check the oil is at the right temperature, drop small piece cube of bread into the hot oil. It should become golden and crispy in 1 minute.»