Remove the soft roasted garlic from its casing and gently mix in a bowl/blender together with the eggs, mustard, vinegar, lemon, salt and paprika. Then very slowly and whisking at all times, add your oil drop by drop. The mixture will thicken and become white and creamy, stop at a mayonnaise-like consistency. If you find it too thick or thin you can always thin it at the end by adding a little water, or thicken it by adding more oil.
Recipe:
Throw your slices of chorizo into a nice hot pan and sauté until crispy and golden brown, remove from the pan (leaving any oils/juices) and place on one side for later. Slice and lightly score your squid and add to the tasty chorizo pan to cook for 2-3 minutes, the squid will take on the wonderful flavours left from the chorizo, but be careful not to over-cook as it may go tough, right at the end season with salt and pepper. Dress each plate with a ball of fresh rocket and drizzle with aioli. Place the chorizo around the plate and pile the squid in the middle...Dig in!
