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 pan and fry the quail's eggs.
Drain them on absorbent kitchen paper and sprinkle a little hibiscus salt over them.
Assembly of the tapa
Place the quail's eggs on top of the sobrasada.
Put the finished Quely Tapas on a plate and decorate with basil leaves.