Finely mince and crush the garlic cloves to release their full flavor.

Chop the fresh serrano chili finely, removing seeds for less heat if desired.

In a medium bowl, combine the mayonnaise with the minced garlic and chopped chili.

Add the smoked paprika and fresh lemon juice to the bowl and stir gently to combine.

Season with salt and freshly ground black pepper to your taste, mixing everything well.

If the mixture feels too thick, add a teaspoon of water or mild olive oil and stir to smooth.

Cover and refrigerate the aioli for at least 30 minutes to allow flavors to meld.

Before serving, stir the aioli once more, adjust seasoning if needed, and enjoy chilled or at room temperature.