Barbecued calamari, manzanillo olives and macaroni salad

Method

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.