Infuse a pinch of saffron threads in 1 tablespoon of boiling water; let it cool. In a food processor, combine the cooled saffron with 2 egg yolks and 1 minced garlic clove. Blend smooth, then slowly add in 1 cup of vegetable oil until emulsified and creamy.

Coarsely grate 2 Maris Piper potatoes, squeezing out moisture with a kitchen towel. In a large bowl, mix the potatoes with 100g of diced chorizo, 1 chopped onion, 1 chopped red chilli, and 200g of cleaned squid. Add 2 beaten eggs, 50g plain flour, 1 tsp smoked paprika, and salt. Stir until combined.

Heat 500ml vegetable oil in a deep pan over medium heat to 170°C (340°F). Test by dropping a spoonful of fritter mixture; it should sizzle.

Gently drop spoonfuls of the fritter mixture into the hot oil, avoiding overcrowding. Fry for about 3 minutes or until golden brown. Use a slotted spoon to transfer to a paper towel.

Once fried, arrange the fritters on a serving plate, sprinkle with fresh parsley, and serve hot with saffron aioli.