- 6 3/ 4 ounces water
- 1 tablespoon saffron
- 1 teaspoon smoked paprika
- 3 1/ 3 ounce vegetable oil
- 1 ounce flour
In a small sauce pan, bring water to a boil. Once boiling, remove from heat and add in saffron and smoked paprika. Cover and allow to steep for 10 minutes.
Once steeped, strain through a mesh strainer, reserving liquid. With a wooden spoon, mix together the saffron tea with oil and flour.
Preheat a non-stick pan and add a 1/4 cup of saffron tuile mixture. Swirl until it reaches the edges of the pan. Cook for 30 seconds, flip and the cook for another 30 seconds. Remove from pan onto plate and allow to cool.