Fried squid with aïoli and Aperol spritz 

Method

1. Slice the squid into 1cm rings, then pat dry with kitchen paper. Put the
   cornflour, plain flour, paprika and some salt and pepper in a mixing bowl, then slowly whisk in the prosecco to form a smooth batter. Rest for 15 minutes. Half fill a deep, heavy-based saucepan with vegetable oil, then heat until it reads 180°C on a digital probe thermometer or when a cube of bread turns golden brown in 30-40 seconds.
2. Working in batches, dip the squid rings in the batter, then lower gently into the oil. Fry for 2-3 minutes until crisp and golden, then remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Serve with lime wedges for squeezing over.
3. Meanwhile, combine the aïoli ingredients in a bowl and season to taste.
4. For the Aperol spritz, fill 8 wine glasses with ice, then pour 75ml Aperol, 75ml prosecco and 25ml soda into each. Top each with a slice of orange to serve.