Place a pinch of saffron threads in a bowl, cover with one tablespoon of boiling water, and steep for 10 minutes.

In a blender, combine egg yolks, minced garlic, cooled saffron water, lemon juice, and salt.

With the blender running, gradually pour in rapeseed oil to emulsify.

Set aside for later.

Peel and grate two Maris Piper potatoes, then squeeze out excess moisture.

In a large bowl, mix squeezed potato with diced chorizo, chopped onion, sliced red chili, and chopped squid.

Add beaten egg, flour, smoked paprika, and salt, mixing thoroughly until combined.

Heat vegetable oil in a deep pan over medium heat until it reaches 170°C (338°F).

Shape the fritter mixture into small patties and drop them into the hot oil.

Fry the fritters for about 3 minutes or until golden brown and crisp, then drain on paper towels.

Transfer fritters to a serving platter. Garnish with parsley if desired and serve hot with saffron aioli.