Spanish tuna fritters with garlic mayo aioli

Put the all-purpose flour in a large bowl and make a well in the middle.

Crack in the egg and whisk it, then add the cold beer and mix to a batter with no lumps.

Add the finely chopped onion, roughly chopped garlic and chopped parsley.

Season with the smoked paprika, sea salt and freshly cracked black pepper and mix well.

Drain the tuna in a fine sieve over a bowl and gently flake it to remove the excess oil, then stir it into the batter.

Heat a large fry pan over medium heat with the extra virgin olive oil until hot but not smoking.

Add spoonfuls of batter in a single layer, evenly spaced, working in batches so the pan is not crowded.

Cook two minutes a side until golden all around, then transfer to a plate lined with paper towels. Hold finished batches in an oven at its lowest setting.

For the aioli, put the mayonnaise in a bowl, finely grate in the garlic, add the lemon juice and olive oil and season with sea salt and black pepper.

Whisk to a creamy sauce, transfer to a serving dish and arrange the fritters around it.