A vibrant canvas of colorful Spanish paella in an earthy, rustic Paella pan. Glossy, plump blueberries lend specks of blue and purple amongst crumbles of rich red chorizo and golden saffron-infused rice. Bright green peas and red bell peppers peek through this enticing medley. Accents of fresh parsley and lemon wedges at the rim of the pan complete the picture.

Blueberry Infused Chorizo Paella

Name: Blueberry Infused Chorizo Paella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 cup fresh blueberries fresh; 1 link Spanish chorizo diced; 1 cup short grain rice uncooked; 2 cups chicken broth; 1/2 cup white wine; 1/2 cup frozen peas frozen; 1/2 red bell pepper diced; one small yellow onion finely chopped; 2 garlic cloves minced; a pinch saffron threads; 1 tsp smoked paprika; a handful fresh parsley chopped; 1 lemon cut into wedges; 2 tablespoons olive oil; to taste salt; to taste black pepper

Sweet, smoky, fragrant Spanish-inspired paella

Category Main Course

Prep 15 minutes

Cook 40 minutes

Style Spanish

Technique Sauté

Diet Friendly Low-Carb

Daily recipe · June 17, 2024

A little about this dish

Immerse yourself in the essence of Spanish cuisine with a creative twist. This dish showcases the delicious combination of Spanish chorizo and seasonal blueberries. The sweetness from the blueberries, paired with the smokiness of the sautéed chorizo, presents a dynamic flavour profile.

Ingredients (for 2)

Fresh blueberries — 1 cup — fresh
Spanish chorizo — 1 link — diced
Short grain rice — 1 cup — uncooked
Chicken broth — 2 cups
White wine — 1/2 cup
Frozen peas — 1/2 cup — frozen
Red bell pepper — 1/2 — diced
Yellow onion — one small — finely chopped
Garlic cloves — 2 — minced
Saffron threads — a pinch
Smoked paprika — 1 tsp
Fresh parsley — a handful — chopped
Lemon — 1 — cut into wedges
Olive oil — 2 tablespoons
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🍳🥘🥓

Heat the olive oil in your paella pan over medium heat. Add the diced Spanish chorizo and cook until browned. Set aside.
Step 2 — 🥘🧅🫑

In the same pan, add chopped onions, minced garlic, and diced bell peppers. Sauté until the onions are translucent.
Step 3 — 🍚🥘🌶️

Add the uncooked short grain rice to the pan, stirring well to coat the grains in the oil. Add a pinch of saffron threads and 1 tsp of smoked paprika.
Step 4 — 🍚🥘🍷

Pour in half a cup of white wine, let it simmer until almost all evaporated. Add the chicken broth and bring to a boil.
Step 5 — 🥘🫑🍇

Reduce the heat and let it simmer. Add the cooked chorizo back into the pan, along with half a cup of frozen peas and one cup of fresh blueberries.
Step 6 — 🥘⏲️🍚

Cover the pan and let it cook on low heat for about 15 minutes or until the rice is cooked.
Step 7 — 🥘🍋🧂

Finish with a scattering of fresh chopped parsley and a squeeze of lemon juice. Adjust seasonings like salt and pepper if necessary.
Step 8 — 🥘🍋🍽️

Serve the dish immediately, garnished with lemon wedges.

A final fox tip

Did you know that blueberries are a superfood? They're high in antioxidants, fiber, and vitamin C. If you want to add a bit more protein to this dish, feel free to throw in some shrimp or chicken. Kids will love helping to add the blueberries and other ingredients into the pan!