Family Feast Menu

Seafood and Chicken Paella

1. 1

   Heat the olive oil in a large paella pan over medium heat.

2. 2

   Add the chicken pieces and brown on all sides, about 5‑7 minutes; remove and set aside.

3. 3

   Add the onion, garlic, and red bell pepper to the pan and sauté until softened, 3‑4 minutes.

4. 4

   Stir in the chopped tomatoes, paprika, and saffron; cook for another 2 minutes.

5. 5

   Add the rice and toast lightly for 1 minute, stirring to coat with the oil and spices.

6. 6

   Return the chicken to the pan, then pour in the hot chicken broth. Bring to a gentle boil.

7. 7

   Reduce heat to low, arrange the mixed seafood on top, and simmer uncovered without stirring for 18‑20 minutes, or until the rice is al dente and the liquid is absorbed.

   Kitchen notes · Added by ReelsMeals: Rice is al dente and the liquid is absorbed. Leave the paella undisturbed while it simmers.

8. 8

   Remove the pan from heat, cover with a clean kitchen towel, and let rest for 10 minutes before serving.

Patatas Bravas

9. 9

   Preheat the oven to 400°F (400°F).

10. 10

    Toss the cubed potatoes with olive oil, smoked paprika, garlic powder, and salt in a large bowl.

11. 11

    Spread the potatoes in a single layer on a baking sheet and roast for 35‑40 minutes, turning halfway, until golden and crisp.

    Kitchen notes · Added by ReelsMeals: Potatoes are golden and crisp. Turn them halfway through roasting.

12. 12

    While the potatoes roast, warm the brava sauce in a small saucepan over low heat.

13. 13

    Transfer the roasted potatoes to a serving dish, drizzle with the warm brava sauce, and serve immediately.

Heirloom Tomato Salad with Olive‑Garlic Dressing

14. 14

    Arrange the sliced heirloom tomatoes and red onion on a large platter.

15. 15

    In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to create the dressing.

    Kitchen notes · Added by ReelsMeals: Dressing is combined and ready to drizzle. Whisk until oil and vinegar come together.

16. 16

    Drizzle the dressing evenly over the tomatoes and onion.

17. 17

    Scatter torn basil leaves over the top and serve at room temperature.

Classic Blueberry Cobbler

18. 18

    Preheat the oven to 375°F (375°F).

19. 19

    In a mixing bowl, combine blueberries, 50 g of the sugar, and lemon juice; toss gently and spread the mixture in a 9‑inch baking dish.

20. 20

    In another bowl, whisk together flour, the remaining 50 g sugar, baking powder, and salt.

21. 21

    Add milk, melted butter, and vanilla extract to the dry ingredients; stir until just combined to form a batter.

22. 22

    Drop spoonfuls of the batter over the blueberry layer, covering about two‑thirds of the surface.

23. 23

    Bake for 35‑40 minutes, until the topping is golden brown and the blueberry filling is bubbling.

    Kitchen notes · Added by ReelsMeals: Topping is golden and blueberry filling is bubbling. Let the cobbler cool briefly before serving.

24. 24

    Remove from oven and let cool for 10 minutes before serving warm, optionally with vanilla ice cream.

Family Feast Menu

25. 25

    Gather all listed dishes: seafood and chicken paella, patatas bravas, heirloom tomato salad with olive‑garlic dressing, and classic blueberry cobbler.

26. 26

    Serve the dishes together on a large table, allowing guests to enjoy a festive family dinner.