Why You’ll Love This Recipe

A Spooky Showstopper – The combination of forbidden rice and cuttlefish ink gives this paella a hauntingly dark appearance, making it perfect for Halloween.
Bursting with Seafood Goodness – Octopus, prawns, shrimp, lobster claws, and calamari create a rich, oceanic flavor.
Easy to Customize – Adjust the seafood selection or spice level to match your personal taste.
Full of Bold Flavors – With saffron, smoked paprika, and cayenne, this dish delivers warmth and depth in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups lobster broth
¼ teaspoon saffron threads
16 oz octopus tentacles, cooked
4 whole prawns, not peeled
8 oz shrimp, peeled
4 lobster claws, cooked
16 oz calamari rings & tentacles
1 teaspoon cuttlefish ink
2 tablespoons butter
3 tablespoons white wine
3 tablespoons olive oil
½ cup sweet onion, chopped
½ cup yellow & green bell peppers, chopped
10 oz diced tomatoes
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon black pepper
1 cup forbidden rice
16 oz purple cauliflower
2 tablespoons fresh parsley, for topping

Directions

Prepare the Broth – In a small pot, heat the lobster broth over low heat. Add the saffron threads and let them steep while you prepare the other ingredients.
Cook the Seafood – In a large skillet or paella pan, melt the butter over medium-high heat. Sear the octopus, prawns, and lobster claws for 2-3 minutes per side. Remove and set aside.
Sauté the Aromatics – In the same pan, add olive oil, followed by the chopped onions and bell peppers. Cook for about 5 minutes until softened.
Build the Flavor Base – Stir in the diced tomatoes, smoked paprika, cayenne, salt, and pepper. Cook for another 3 minutes until the mixture thickens.
Cook the Rice – Add the forbidden rice to the pan, stirring to coat with the tomato mixture. Pour in the white wine and let it reduce for a minute before adding the saffron-infused lobster broth.
Add the Seafood and Cauliflower – Nestle the cooked seafood back into the pan, along with the calamari and purple cauliflower. Drizzle the cuttlefish ink over the mixture and gently stir to distribute the color.
Simmer and Cook – Lower the heat, cover, and let the paella cook for about 20-25 minutes, or until the rice absorbs most of the liquid.
Rest and Serve – Remove from heat and let the paella rest for 5 minutes before garnishing with fresh parsley and serving.

Servings and Timing

Servings: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Make It Less Spicy – Reduce or omit the cayenne pepper for a milder flavor.
Swap the Seafood – Use mussels, clams, or scallops instead of lobster and octopus.
Vegetarian Alternative – Replace the seafood with mushrooms, artichokes, and additional vegetables. Use vegetable broth instead of lobster broth.
Different Rice Options – Forbidden rice gives it a unique look, but you can substitute it with Arborio or Bomba rice for a more traditional texture.

Storage/Reheating

Refrigeration – Store leftovers in an airtight container for up to 2 days.
Reheating – Warm gently on the stovetop with a splash of broth to prevent drying out.
Freezing – Freezing is not recommended as it may affect the seafood’s texture.

FAQs

1. Can I use regular rice instead of forbidden rice?

Yes, but it won’t have the same dark color. Bomba or Arborio rice are great substitutes.

2. Is cuttlefish ink necessary?

It’s not required, but it enhances both the color and umami flavor. Without it, the dish will have a lighter hue.

3. Can I make this ahead of time?

You can prep the seafood and broth in advance, but the rice is best cooked fresh to maintain its texture.

4. What can I use instead of lobster broth?

Fish or seafood stock works well, or you can use chicken broth in a pinch.

5. Can I use frozen seafood?

Yes, but make sure to thaw and pat it dry before cooking.

6. How can I make this dish more budget-friendly?

Use a mix of shrimp, mussels, and squid instead of lobster and octopus to cut costs.

7. Does this dish taste fishy?

No, it has a rich seafood flavor but is balanced by the saffron and spices.

8. Can I cook this in a regular pan if I don’t have a paella pan?

Yes, a large skillet or wide, shallow pan will work.

9. How do I prevent the rice from burning?

Cook on low heat and avoid stirring too much after adding the broth.

10. Can I serve this with a side dish?

A light salad or crusty bread pairs well with this paella.

Conclusion

This Halloween Sea Witch Paella is the ultimate spooky and flavorful dish for your next festive gathering. With its bold black rice, fresh seafood, and rich spices, it’s guaranteed to impress your guests. Try it for your next Halloween party or when you want a unique and delicious seafood feast!

Paella with Cuttlefish Ink and Forbidden Rice

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Author: Julia
Total Time: 1 hour 30 minutes
Yield: 6-8 servings
Diet: Gluten Free

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Description

Dive into the eerie depths of flavor with this Halloween Sea Witch Paella! Made with jet-black forbidden rice, cuttlefish ink, and an assortment of fresh seafood, this spooky paella is perfect for a Halloween dinner or any occasion that calls for a dramatic, ocean-inspired dish. With lobster, shrimp, octopus, and calamari, every bite is packed with bold, briny goodness. Spiced with saffron, smoked paprika, and cayenne, this paella is both hauntingly beautiful and irresistibly delicious. Serve it up for a wickedly good feast!

Instructions

Heat the lobster broth over low heat, add saffron, and let it steep.
Sear octopus, prawns, and lobster claws in butter for 2-3 minutes per side. Set aside.
Sauté onions and bell peppers in olive oil until softened.
Stir in diced tomatoes, smoked paprika, cayenne, salt, and pepper. Cook until thickened.
Add forbidden rice, coat with spices, then pour in white wine and saffron-infused broth.
Nestle seafood and cauliflower into the pan, drizzle with cuttlefish ink, and stir.
Simmer for 20-25 minutes until rice absorbs most of the liquid.
Remove from heat, let rest for 5 minutes, then garnish with parsley and serve.

Notes

Reduce cayenne for a milder flavor.
Swap seafood with mussels, clams, or scallops for variety.
Store leftovers in the fridge for up to 2 days; reheat gently with a splash of broth.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Spanish