Spanish-Inspired Family Dinnerwith Blueberry Cobbler

Drain the blueberries from a mesh strainer into a metal mixing bowl.

Add brown sugar to the blueberries and stir until combined.

Pour the liquid ingredient from a measuring cup into a bowl containing flour and mix to form a batter for the cobbler topping.

Preheat the oven for the blueberry cobbler.

Cut potatoes into cubes and season with salt, pepper, and olive oil.

Transfer the cubed potatoes from the cutting board into a large pot.

Cook the potatoes until golden and crispy.

While the potatoes are roasting, add fresh parsley to a food processor for the chimichurri.

Blend parsley with oregano, garlic, red wine vinegar, and olive oil to make chimichurri sauce.

Prepare a garlic aioli by mixing garlic, egg yolk, lemon juice, and olive oil until emulsified.

Create a Calabrian chili salsa by combining diced tomatoes, Calabrian chilies, garlic, and olive oil.

Pour the red sauce from a pot into a white serving bowl (this corresponds to the prepared Calabrian chili salsa).

Assemble the seafood paella with rice, saffron, shrimp, mussels, and other seafood.

Cook the paella until the rice is tender and the flavors meld.

Once the potatoes are done, plate them and top with the Calabrian chili salsa.

Serve the paella with a generous spoonful of chimichurri on top.

Add a dollop of garlic aioli to each plate for extra richness.

Bake the blueberry cobbler in a pie plate until the crust is golden and the blueberries are bubbling.

Serve the cobbler warm as a sweet finish to the meal.