Because of their size and because they go well with everything. Top them with whatever your imagination can come up with.
For the pork and potato bombs: Boil the potatoes, and when they are cooked, drain and set them aside. When they are cool, peel and mash them. Mix the mashed potato with the minced pork, and add the salt, pepper and olive…Read more
For the octopus: Slice the octopus into rounds and set aside. Toast the almonds in the oven, remove and set aside. For the pesto sauce: Toast the almonds and mix them with the other ingredients. Blend the mixture and set aside. Assembly…Read more
Cut the sobrasada up into 16 equal pieces, place one on each Quely Tapa, and then put these on a baking tray in the oven for 2 minutes at 180º C. Remove and set aside. Meanwhile, heat the oil in a frying…Read more
For the trempó: Dice all the ingredients finely and dress with oil and salt. Set aside. For the roasted peppers and mushrooms: Place the peppers on a baking tray with the oil and rock salt, and put in the oven for about…Read more