Make Aioli

1. Whisk egg yolks until light and airy, about 45 seconds
2. Drizzle in olive oil, a little at a time while whisking vigorously
3. Whisk in remaining ingredients
4. Refrigerate until serving

Bread & Fry Calamari

1. Heat canola oil in a heavy-bottomed pot to 350º over medium heat
2. In a large bowl, add calamari rings and tentacles, sliced fennel and half & half. Stir and let soak for 15 seconds
3. In a separate large bowl, mix together flour(s), salt and pepper
4. With a slotted spoon, transfer the calamari and fennel into the flour, allowing the excess half & half to drain off. Toss in flour to coat, and transfer to preheated oil (shaking off excess flour)
5. Fry until golden, about 45 seconds
6. Transfer to a paper towel-line plate to absorb excess oil
7. Serve with Lemon-Crushed Red Pepper Aioli and grilled romaine and fresh lemon slices if desired