Cuttlefish Ink Tuile
Method:
In a small saucepan, heat the stock and olive oil together.
In a small bowl, whisk the cuttlefish ink and flour together.
Slowly pour the hot stock/oil over the ingredients in the bowl and whisk to combine.
Let the batter rest for at least 30 mins. When ready to use, make sure to whisk thoroughly to make the mixture homogenous again.
Get a super non-stick pan very very hot, and use a piece of kitchen towel to rub the pan lightly and evenly with oil.
Use a ladle to pour the mixture into the pan. Let it sit and bubble away until it becomes many small holes joined together, and use a small offset spatula to lift around the edges. When you are confident that all the edges are unstuck, flip it. Remove once crisp and store in an air-tight container until ready for use.