Recipes

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.