1 can of cuttlefish in their own ink, squid ink, potato cream, virgin olive oil.
Drain the cuttlefish and roll them individually, pressing them well inside a bacon slice. Briefly sauté on a high heat and remove it from the heat. For the vinaigrette, mix well the virgin olive oil with some squid ink. On the other hand, make a light potato purée to serve. Garnish the rolls with a little bit of potato cream and with some ink vinaigrette lines on top.