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Quely Tapas with Octopus and Almond Pesto Sauce



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 of the tapa

Place the round slices of octopus on top of the wholemeal Quely Tapa.

Put one toasted almond on each, add the pesto sauce and decorate with the red cabbage sprouts.

Products Quely used in this recipe:

Receta Quely

For the octopus

  • 160 g. boiled octopus
  • 16 whole almonds
  • 16 Quely Tapas

For the pesto

  • 20 g. almonds, 20 g. extra virgin Estancia de Son Pons olive oil
  • Salt
  • 50 g. grated Mahon cheese
  • 20 g. fresh basil
  • ½ peeled garlic clove

For the decoration

  • Red cabbage sprouts

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