Rinse the squid under running cold water and pat dry using kitchen paper.
Cut the tubes along one side to open them out. Using a sharp Knife, Lightly score the inside surface of each tube in a criss-cross pattern, making sure that you do not cut through.
Then cut them into about 4cm. Cut the tentacles, if you have them, into smaller bite sized pieces. Heat the fryer to 190°C.
While the oil is heating, combine the flour, paprika and salt in a bowl.
Add the squid and mix until well coated. Shake off the squid and add to oil in batches. Cooking for 1-2 minutes each batch or until golden, Crispy and cooked through.
Remove with a slotted spoon and drain on kitchen paper. Serve warm with Aioli on the side.
To make the Aioli:
Roast garlic in tin foil with a little oil and thyme at 150°C for 1 hour to 1 1/2 hour. Allow to cool, then squeeze the flesh out of each clove. Put the garlic in a small food processor add the egg yolks and mix well.
With the machine running, slowly add the combined oil, small quantities at a time, until the mixture is very thick. Use immediately or transfer to an airtight container or jar and refrigerate for up to 2 days.