For some reason, the idea of tapas can be daunting. It probably has something to do with the fact that, to make a meal out of them, you have to make so many different things. But with recipes as easy as Seamus Mullen’s marinated cheese, throwing a tapas party could become your new favorite thing.
Mullen contributed three recipes to The Book of Tapas, a follow-up to 1,080 Recetas de Cocina, which is essentially Spain’s Joy of Cooking. Other chefs, like Alex Raij of Txikito and Jose Andres, also contributed recipes to the book. Mullen says he wanted to use recipes that represent his work at Boqueria.
“Tapas can be anything, from the most simple, mundane, but delicious thing to something more evolved and complex.” Um, we’ll take the former, please.
Manchego Adobado (Marinated Cheese)
1 pound Manchego cheese, cut into half-inch cubes
2 cups Arbeuina olive oil (or any good-quality extra virgin olive oil)
1 sprig rosemary
1 sprig thyme
1 tablespoon whole black peppercorns
2 dried guindilla peppers (or 1 teaspoon red pepper flakes)
In a bowl, combine all the ingredients, mixing well. Cover, and place in the refrigerator to marinate overnight. Serve with toothpicks.