15 g hazelnuts
15 g peanuts
1 clove of garlic
A splash of white wine
A splash of Jerez wine
Virgin olive oil
1 black peppercorn
A pinch of cocoa
Poach garlic cut into two and onion cut into julienne slices in oil.
Add white wine and wine vinegar.
Then add partridge and cover with water.
Allow to cook for an hour and a half and set aside.
Open mussels and then add pickle and sprinkle with chopped nuts and cocoa.
Decorate tapa with a few little leaves to taste.