Bring Bold Taste of Spain to Your Kitchen

(CBS)  Don't let the name fool you.

Chef Seamus Mullen specializes in the bold flavors of Spain, not the cuisine of the Emerald Isle.

Seamus is part-owner and runs the kitchens of two tapas-style restaurants in Manhattan, both called Boqueria.

His eateries are inspired by the fresh markets of Barcelona, and both locations have cultivated a very loyal following.

He's also competing on the Food Network series, "The Next Iron Chef."

And, in accepting "The Early Show Saturday Edition"'s Chef on a Shoesting challenge, Seamus entered another competition - our very own, "How Low Can You Go?"

As our "Shoestring" chef, Seamus sought to make a three-course Spanish meal, on the oh-so-slim budget of $35.

The "Shoestring" chefs whose ingredients' totals are lowest will be invited back to prep our big holiday bashes at year-end.

MENU
• Squash Soup
• Chicken, Chorizo & Shellfish Paella
• Crema Catalana

FOOD FACTS:

Acorn Squash: A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. The most common method of preparation is to halve them, remove the seeds and bake. Acorn squash may then be eaten directly from the shell. (Source: "Food Lover's Companion")

Paella: A Spanish dish of saffron-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled paella pan in which it's prepared and served. The pan is wide, shallow, and 13 to 14 inches in diameter. (Source: "Food Lover's Companion")

Chorizo: A highly-seasoned, coarsely-ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The casing should be removed before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas. (Source: "Food Lover's Companion")

RECIPES

Squash Soup

INGREDIENTS:
2 acorn squash, cut in half
1 teaspoon grated ginger
1 onion, finely minced
1 clove of garlic, finely minced
1 teaspoon dry sherry
1 teaspoon sherry vinegar
4 cups of chicken stock
Salt
Pepper
4 sprigs of thyme
Extra virgin olive oil
Spanish paprika
4 tablespoons Greek yogurt

METHOD:

Preheat oven to 350°F.

Season each half of the squash with salt, pepper and a drizzle of olive oil. Top with two sprigs of thyme and roast in the oven for 35 minutes or until tender.

Meanwhile, heat 2 tablespoons of olive oil over medium-heat and sweat the onion until translucent, about 3 minutes. Add the ginger and garlic and continue to sweat for another 2 minutes. Add the dry sherry and allow the alcohol to cook off, then add the sherry vinegar and cook for another 2 minutes until reduced.

Scrape out the roasted squash and add to the pot, then cover with chicken stock and simmer for 20 minutes. Season with salt and pepper, then puree in a blender.

Divide into four bowls and garnish with a tablespoon of Greek yogurt and a sprinkle of Spanish paprika.

For more recipes, go to Page 2.

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[PJCALL]

It seems Chef Seamus neglected to list all the ingredients for the Creme Catalana...........where's the milk and eggs? They would take him over budget!