Squid Skewers on Tomato and Aioli Toasts

For the aioli: peel garlic and squeeze through a garlic press. Combine garlic, egg yolks and mustard and season with a pinch of salt and pepper. Whisk in a large bowl until white and creamy. Gradually add oil, whisking constantly. Add lemon juice and season with salt to taste. 

For the skewers: rinse and pat dry squid. Thread 2 squid tubes per wooden skewer, sprinkle with lemon juice and season with salt and pepper. Rinse rosemary, shake dry and pluck off tips. Rinse chile pepper and cut into rings. Arrange skewers with rosemary and chile rings in an aluminum grill pan and drizzle with olive oil. Grill on a hot grill for about 5-7 minutes, turning occasionally.

Rinse and pat dry tomatoes, quarter and remove seeds, cut into strips. Rinse and spin dry lettuce leaves, tear into smaller pieces, if desired. Toast bread slices on a grill from both sides.