Recipes
Because of their size and because they go well with everything. Top them with whatever your imagination can come up with.
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Skewer of Lamb with Wild Mushrooms breaded with Quely Picada
21-6-2010 | Tapas and StartersFor the skewer: Dice the lamb and the wild mushrooms and marinate them for five minutes in the brandy, white wine, salt and pepper. Thread alternate pieces of lamb and mushroom onto each skewer and set aside. For the breading: Coat the…
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Squid Stuffed with Sobrasada and Prawns, baked with Almond Cream and Quely Tres
21-6-2010 | Tapas and StartersClean the squid (set the body tubes aside). Cut the heads, the onion and the prawns into small pieces. Gently fry everything together with the bay leaf; add the sobrasada and the nutmeg, and remove from the heat. Stuff the squid with…
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Wholemeal Quely Tapas with Mallorcan Tumbet
21-6-2010 | Tapas and StartersFor the tumbet: Cut all the vegetables to size with the aid of a pasta cutter, and then fry them separately in olive oil, Drain on absorbent kitchen paper, add salt and set aside. For the tomato: Brown the garlic in oil…
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Wholemeal Quely Tapas with Roasted Vegetable Tart, Smoked Dolphin Fish and Trout Roe
21-6-2010 | Tapas and StartersFor the vegetable tart: Place the peppers on a baking tray, add a spoonful of oil and rock salt, and roast in the oven for 40 minutes at 150 º C. Remove from the oven, cover with cling film while they cool,…
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