Squid rabas not fried and aioli without oil

The first thing to do is to cook the egg and set aside

I have used poton squid but you can use squid and it doesn't matter if they are fresh or frozen, the important thing is to dry them well with paper towels once thawed.

I have used the airfryer but they can be made in the oven controlling temperature and time so that they do not burn. Take the previously dried squid and put them in a zip bag with the breadcrumbs, close and shake. They will be "breaded" and the leftovers will remain in the bag. I used normal breadcrumbs and I also added garlic powder.... But this is up to each one's taste.

We take them out of the bag and place them in the airfryer for about 15 minutes at 200 degrees. What I do is to put half the time stir with the basket when it ends and then put them back the other half of time, so I make sure they are done homogeneously.

Take the boiled and peeled egg and put it in a bowl to mash it together with the cheese (you can use Burgos or the one you have at home, since we are going to modify the texture with water at the end), a clove of garlic (I advise you to remove the root so that it does not repeat later), the mustard and salt to taste. We grind and add water in very little quantity to continue grinding until we obtain the desired texture in the sauce.

Sixth and last step: Enjoy!