Fill a deep pan with vegetable oil for deep frying.
Cut the prepared squid into small cubes.
Combine flour, paprika, cayenne, and turmeric on a shallow plate.
Dredge squid in the flour mix and deep fry until crispy.
Preheat a griddle pan and season sea bream with salt and pepper.
Griddle the sea bream for 3 minutes per side until cooked through.
Mix tomato, beans, radish, chickpeas, and olives in a bowl.
Whisk 100ml olive oil, mustard, parsley, coriander, and lemon juice.
Blend egg yolks, garlic, saffron, and some olive oil in a food processor.
Gradually stream in 150ml olive oil while blending to emulsify into aioli.
Toss the salad with the dressing right before serving.
Plate the bream with squid, salad, and a portion of aioli.