What’s Up, Hungry People

Get ready to be dragged down to the depths of the ocean for this next recipe. Thalassophobics might want to skip this dish before they, too, become one with the ocean floor. It’s Halloween weekend, which means things are a bit witchier than usual. I’m busting out my deep-sea cauldron a la Ursula to make a paella fit for a possessed Poseidon.

Now, this isn’t your average paella. We’re not just cooking up any old seafood; we’re summoning the creatures of the deep to create a dish that’s both hauntingly beautiful and devilishly delicious. Picture a cauldron bubbling away with dark forbidden rice, as black as midnight in the abyss, tinted even darker with cuttlefish ink. And lurking within, tentacles, claws, and eyes peer out from the depths, ready to pull you under if you dare take a bite. This is the kind of dish that’d make any sea witch proud – a feast fit for those who aren’t afraid to get their hands a little dirty in the kitchen.

We’re diving headfirst into the unknown, embracing the eerie and mysterious ingredients that most might shy away from. But you, my brave Hungry People, you’re up for the challenge. So grab your trident – or, you know, a spatula – and let’s conjure up a paella that’ll have even the bravest souls trembling in their boots.

Let’s Make Waves

This dish utilizes different parts from sea creatures and ingredients from around the world – most of which can be found at your local grocery store. Here are some of the most important ingredients you will need.

Here’s What You Need:

Cuttlefish ink: For the blackest black coloring, organic cuttlefish ink will dye our dish and give it a little fishy look. Similar in flavor to oyster or fish sauce.
Lobster broth: I used Better Than Bouillon for my lobster broth base.
Octopus: Typically, tentacles can be found frozen, but if you get lucky and live near a fish market, fresh is fabulous.
Whole & peeled prawns: I left a few of my shrimp with their eyes on, so something would be looking at you while you eat.
Squid rings & calamari: Different from octopus in both size and texture, squid adds a nice chew to the rice.
Lobster claws: Mine were pre-cooked, so I just added them last to heat them up!
Purple cauliflower: Adds pops of purple color throughout.
Forbidden rice: Already naturally black, it soaks up the flavors of paella beautifully.
Saffron threads: True paella gets its flavor and traditional yellow hue from the most expensive spice in the world. For this dish, we’re using it for flavoring, but it’s optional.

True paella is cooked in a paella pan (affiliate link) and often on a grill where the flame is evenly distributed on the bottom of the steel pan. If you don’t have a paella pan, that’s totally fine – this recipe covers how to do it on your kitchen stove. Either method works to create something delicious.

Paella is made by slowly pouring the broth over the top of the rice and letting the rice absorb all of the liquid before adding the next ladle of broth. Traditionally, liquid is added to the driest-looking spots to keep the rice nice and moist—this method works best when an actual paella pan is being used.

You’re not supposed to stir the paella once the liquid is added. As it cooks, the bottom layer of rice will form a crunchy layer, which is one of the many things needed to officially qualify the dish as paella.

Let’s Cook

First things first, get that skillet nice and hot. We’re starting with the octopus and calamari. Toss them in with some butter, and let them sizzle away until tender. Give them about 2-3 minutes before you rescue them from the heat and set them aside.

Next, without cleaning the skillet, let’s work on the prawns and lobster claws. You want the prawns to turn that perfect shade of pink, which takes about 3-4 minutes. Then, add the peeled shrimp to the mix. They’ll need just another 2-3 minutes to cook through along with the lobster claws. Set everything aside with your octopus and calamari, and take a moment to admire your seafood lineup—it’s looking pretty spectacular already!

Prepping the Broth

While the seafood is resting, bring the lobster broth to a rolling boil in a separate pot. Drop in the saffron threads, then reduce the heat to a simmer. That’s your magic potion, simmering away until it’s needed.

Building the Base

Now, back to the skillet. Deglaze it with a splash of white wine – let it evaporate completely. Then, add olive oil, swirling it around until it moves easily across the pan.

Time to bring in the veggies. Toss in the peppers, onion, and tomatoes. Let them sauté for about 5-10 minutes, just until the onions start to soften. Season this mix with smoked paprika, cayenne, sea salt, and black pepper. For that signature dark twist, stir in the cuttlefish ink.

Cooking the Rice

Stir in the forbidden rice, making sure it gets well acquainted with the veggies and any remaining liquid in the pan. Here’s where the patience comes in: Start ladling the hot lobster broth over the rice, one cup at a time. Resist the urge to stir – let the rice absorb each addition of broth before adding the next. Lightly tent the skillet with foil or place a lid halfway on to trap some steam. Repeat this process, adding more broth as needed, until all the liquid is used up. This will take around 30-40 minutes, but your patience will pay off.

Adding the Cauliflower

When you’ve used up about half of your broth, it’s time to add the cauliflower florets. Press them into the rice gently, and pour more broth over the top. Cover with foil and let the cauliflower steam while the rice continues to cook. The goal is to have tender cauliflower by the time the rice has soaked up all the liquid.

Finishing Up

Once the rice is cooked and the cauliflower is fork-tender, it’s time to reunite the seafood with the rice. Add it all back to the skillet, lightly tent with foil, and let it warm through for a few minutes.

To finish, use a spatula to scrape up some of that crispy bottom layer of rice. Serve it up hot with a slice of crusty bread, and don’t forget to watch a spooky movie while you feast.

Additional Tips for a Spooky Success

Avoid Overcooking the Seafood: Timing is everything. Keep a close eye on the prawns and shrimp—they only need a few minutes to cook through, or they’ll become rubbery.
Press the Cauliflower Down: When adding the cauliflower to the rice, press it down slightly so it’s submerged. This helps it steam and cook evenly.
Patience with the Rice: Don’t rush the broth-adding process. It’s important to let the rice absorb the liquid slowly to get that perfect paella texture.
Avoid Stirring the Rice: Once the broth is added, resist the urge to stir! Stirring will disrupt the formation of that beloved crispy bottom layer.
Keep the Foil Tent Loose: When tenting with foil, don’t seal it too tightly. You want some steam to escape to avoid soggy rice.

Common Questions About Halloween Sea Witch Paella

Can I use regular rice instead of forbidden rice?
- Yes, but the dish will lose its dramatic black color. Arborio rice or another short-grain rice can work as a substitute.
Is cuttlefish ink essential?
- It’s not mandatory but highly recommended for the black color and subtle seafood flavor it adds. Without it, the dish won’t have the same spooky appearance.
Can I make this ahead of time?
- You can prep the seafood and broth ahead of time, but it’s best to cook the rice just before serving for the best texture.
What if I don’t have a paella pan?
- No worries! A large, wide oven-safe skillet will do the trick. Just make sure it’s big enough to hold all the ingredients.

Happy Halloween!

This recipe was inspired by squid ink paella from Tastemade!

As the final tentacle slides onto your plate and the last grain of forbidden rice hits your fork, you’ll find yourself fully enchanted by this hauntingly delicious creation. So light some candles, cue up a spooky soundtrack, and let this dish transport you to the dark depths of the ocean. Until next time, Hungry People, keep your cauldrons bubbling and your appetites as deep as the sea!

Halloween SEA WITCH Paella

The Starving Chef

A spooky and delicious seafood paella with cuttlefish ink, forbidden rice, and tender seafood, perfect for Halloween.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Halloween

Cuisine Halloween, Seafood

Servings

Equipment

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 tomato
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon pepper
1 cup forbidden rice
16 oz purple cauliflower
2 tablespoons fresh parsley for topping

Instructions

In a large skillet or paella pan over medium-high heat, add the butter and heat until melted and frothy. Add the octopus tentacles and calamari. Sauté until tender, about 2-3 minutes. Remove from the skillet and set aside.
Without cleaning the skillet, add the whole prawns and lobster claws. Sauté for 3-4 minutes until the prawns are cooked through. Then add the peeled shrimp and sauté for another 2-3 minutes until the shrimp and lobster claws are cooked through. Set aside with the other cooked seafood items.
Meanwhile, bring the lobster broth to a rolling boil in a separate pot. Add the saffron threads, then reduce to a simmer.
Deglaze the skillet with white wine. When the liquid has evaporated, add the olive oil and heat until it flows quickly across the pan when the pan is tilted.
Add the peppers, onion, and tomatoes to the skillet. Sauté for 5-10 minutes until the onions are just starting to get tender. Season with smoked paprika, cayenne, salt, and black pepper. Then add the cuttlefish ink and stir well.
Stir in the forbidden rice and sauté until it is mixed in with the veggies and has absorbed the excess liquid in the skillet.
Working one cup or ladleful at a time, pour the hot lobster broth over the rice. After this point, do not stir the rice. When most of the liquid has been absorbed into the rice, add the next cup or ladleful. Repeat until all of the broth has been used. Lightly tent the skillet with foil or a lid tilted off halfway between each addition of liquid. This process will take 30-40 minutes.
When about half of the broth has been added, add the cauliflower florets. Press the cauliflower florets into the rice. Pour the broth over the rice and cauliflower and steam the cauliflower under the foil while the rice cooks. The cauliflower should cook for at least 20 minutes.
Once the rice has absorbed all of the broth and the cauliflower is fork-tender, add the seafood back to the skillet. Lightly tent with foil until the seafood is reheated through.
Use a spatula to scrape the bottom of the skillet to get to the crispy bottom. Serve hot with a slice of crusty bread. Happy Halloween!