1. For the mayonnaise, put the room-temperature egg, crushed garlic, a pinch of salt and 1 tablespoon of lemon juice in a stick blender beaker, pour in the olive oil, press the blender to the bottom, switch on and slowly pull it upwards – in 20-30 seconds you'll have a thick mayonnaise.
2. Clean the squid, cut the bodies into 1 cm rings, pat thoroughly dry and season with salt.
3. Heat the vegetable oil to 180 °C in a deep pan. Toss the rings in the flour and shake off the excess in a sieve.
4. Fry in batches for 1-2 minutes until pale golden (any longer and they turn rubbery) and drain on kitchen paper.
5. Cut the baguettes into 2 sandwiches each, split them lengthways and toast lightly; spread with the mayonnaise and fill generously with the hot squid.
6. Serve immediately with lemon wedges.
Tip: The favourite of Madrid's Plaza Mayor – the key is short, hot frying and fresh, crusty bread.
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