Squid and rocket with almond aioli

To make aioli, whiz yolks, garlic, almond flakes, mustard, salt and lemon juice in a blender or processor. Very gradually, at a bare trickle, add sunflower oil, then olive oil, whizzing until thick, smooth and silky. Beat in one tablespoon boiling water if you prefer it lighter. Cut squid into thick rings and pat dry. Mix flour, crumbs, paprika, salt and pepper in a bowl, add squid and lightly toss, shaking off excess flour mixture. Heat vegetable oil in a pan until hot, then fry squid in batches until golden. Drain on paper towel. Grill bread until well browned and brush with a little olive oil. Toss squid with rocket, olive oil and vinegar and pile onto grilled bread. Add a dollop of aioli, dust with a little extra paprika and serve with lemon wedges.