Fried Calamari with Fried Lemons and Lemon Aioli

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Calamari:

1 pound calamari, bodies sliced into 1/2-inch rings and tentacles cut in half

1 1/2 cups buttermilk 

Lemon Aioli:

1/2 cup mayonnaise

2 teaspoons Dijon mustard 

Zest and juice of 1 lemon 

Kosher salt and freshly ground black pepper 

Neutral cooking oil, for frying 

Flour Seasoning:

1 1/2 cups all-purpose flour

3 teaspoons paprika 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

2 lemons, sliced thin (about 15 slices), plus lemon zest for garnish 

1 cup fresh parsley leaves, plus some chopped, for garnish