Puffed Saffron Tapioca

By corlear

Ingredients

• For the puffed saffron tapioca:
• 4 oz tapioca
• 3 cups water
• 1 tsp strands of saffron
• To finish:
• 1 cup olive oil
• salt

Details

Servings 10

Preparation

Step 1

For the puffed saffron tapioca:
1. Roast the saffron in foil in the oven at 345ºF for 1 minute.
2. Boil the water with 2 g of saffron, leave to infuse for 24 hours and then strain.
Keep the other gram on one side for the garnish.
3. Add the tapioca and cook over a medium heat until it is well done (approx. 35 minutes).
4. Drain the tapioca and leave to coil.
5. Scatter over a tray linking with baking paper.
6. Leave to dry at room temperature overnight.

Final Steps & Preparation:
1. When the tapioca is completely dry, plunge a small portion into piping hot oil (355ºF). Once it has puffed up, drain and spread over kitchen paper. Repeat the process.
2. Season with salt, sprinkle with crushed roasted saffron and serve in a suitable bowl.