360 - Squid
14 - Salt
360 - Tapioca Starch
40 - Squid Ink Powder

Blitz the squid and salt in a thermomix and blend untill smooth. then add the tapioca and squid ink powder. Vac the mixture in several bags (equal quantities) then roll flat simmer or steam the bags for 45 mins. shock in ice water. cut into rectangles then dehydrate at 60C untill just dry. fry at 190C untill puffed