New Years Taste of Spain

Dec. 26, 2008 — -- New Years parties may be known for a giant, sparkly globe, champagne and last-minute kisses, but when chef Seamus Mullen gets involved, it's all about food. Check out the recipes below and wash down that champagne toast with these delicious Spanish dishes.

For more meal ideas check out the "GMA" recipe archive.

Yield: 4 servings

Ingredients:

Cut each date along one side, removing the pit and replacing it with a toasted marcona almond. Place a teaspoon of the cheese inside the date and close it. Wrap each date with half a slice of bacon and secure it with a toothpick. Skewer with toothpick and bake in a 400 degree F oven until golden brown.

Yield: 4 servings

Ingredients:

Toast the bread and rub with the cut side of the garlic clove. Then rub with ½ a tomato to cover. Drizzle with oil, sprinkle with course sea salt and serve.

Yield: 1 cup

Ingredients:

Mix all ingredients together and serve.

Yield: 4 servings

Ingredients:

Over medium-high flame, heat olive oil until it skates easily across the pan. Add sprouts, cut-side down, and cook until gently browned, making sure not to move them around. Add chorizo and cook until fat is rendered, about 2 minutes, shaking the pan so the chorizo doesn't stick. Add butter, lemon juice, salt and pepper to taste and chicken stock and simmer for about 5 minutes, or until the liquid is reduced and sprouts are tender.

Skewer shrimp on 6-inch bamboo skewers. Combined the remaining ingredients and marinate overnight. Season with salt and pepper and sear in a hot pan.

Ingredients:

Mix all ingredients together marinate overnight in the refrigerator. Serve with toothpicks.

All recipes courtesy Seamus Mullens, executive chef/partner Boqueria, Boqueria Soho, Suba.