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!
Ingredients
- 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
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
