The barbecue brings added flavour to the calamari in this quickly assembled dish. Ideally, it's best to cook the pasta and let it cool without putting it in the fridge. If you have to cook it the day before, take it out of the fridge an hour before serving.
150g large macaroni pasta
2 medium calamari tubes
160ml olive oil plus a little for the calamari
salt and pepper
2 egg yolks
2 garlic cloves, roasted, peeled and mashed
½ tsp Dijon mustard
1 cup manzanillo olives
2 handfuls rocket leaves
½ cup flat-leaf parsley
1 tsp smoked paprika
Cook the pasta in lots of well-salted boiling water until well cooked, just past al dente.
Heat a barbecue grill.
Cut the calamari tube in half and lay it flat on a cutting board with the inside of the tube facing up. Score the calamari with a knife in diagonal lines one way then the opposite way to make a diamond pattern. Lightly oil and salt the calamari, grill it for a few minutes on each side, then cool slightly on a plate.
For the alioli, whisk together egg yolks, roasted garlic, one teaspoon of lemon juice and mustard. Whisking continuously, add the oil, starting a little at a time, then in a thin, steady stream, until incorporated. Season to taste.
Slice the calamari into 1cm strips and put in a bowl with the olives, rocket, parsley and pasta and dress well. Squeeze the remaining lemon juice over the salad and mix well. Spoon into a bowl, sprinkle with a little smoked paprika and serve.