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.

Bacon Wrapped Dates - Datiles con Beicon

Yield: 4 servings

4 madjool dates

4 marcona almonds, toasted

4 teaspoons of Valdeon or Cabrales blue cheese

2 slices of bacon, each cut in half

4 toothpicks

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.

Pan con Tomate

Yield: 4 servings

1 baguette, halved lengthwise and cut into 4 inch pieces

2 beefsteak tomatoes, halved through the waist

1 clove of garlic, peeled and halved

¼ cup extra virgin olive oil

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.

Marinated Olives -- Aceitunas Alinadas

Yield: 1 cup

1 cup mixed Spanish olives (arbequina, gordal, coquillo, Obregon)

¼ cup arbequina olive oil (or any flavorful olive oil)

1/8 cup Fino sherry vinegar

Orange zest

Lemon zest

Chopped herbs

Red pepper flakes

Mix all ingredients together and serve.

Brussel Sprouts With Chorizo

Yield: 4 servings

1 pound Brussels sprouts, cut in half with stems removed

Half-pound chorizo, diced

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon butter

2 cups chicken stock

salt and pepper to taste

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.

Spanish Shrimp Skewers -- Pintxo de Gamba al Ajillo

Yield: 4 servings

3 ounce fresh rock shrimp

2 dried guindilla peppers (or substitute 1 teaspoon red pepper flakes if guindillas are unavailable)

1 clove of garlic, thinly sliced lengthwise

1 teaspoon chopped parsley

¼ cup olive oil

Salt and pepper

4- to 6-inch bamboo skewers

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.

Marinated Manchego Cheese

1 pound Manchego cheese, cut in half-inch cubes

2 cups arbequina olive oil (or any flavorful olive oil)

1 sprig rosemary

1 sprig thyme

1 tbsp whole black peppercorns

2 dried guindilla peppers (or substitute 1 tsp red pepper flakes if guindillas are unavailable)

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

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