Halloween SEA WITCH Paella
Forbidden rice blackened with squid ink and served with real octopus tentacles - this paella is fit for Poseidon.
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. Saute until tender, about 2-3 minutes. Remove from the skillet and set aside.
- Without cleaning the skillet, add the whole prawns and lobster claws. Saute for 3-4 minutes until the prawns are cooked through. Then add the peeled shrimp and saute 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 with the pan is tilted.
- Add the peppers, onion and tomatoes to the skillet. Saute fot 5-10 minutes until the onions are just starting to get tender. Season with paprika, cayenne, and salt and pepper. Then add the cuttlefish ink and stir well.
- Stir in the forbidden rice and saute until it is mixed in with the veggies and has absorbed the excess liquid in the skillet. Then add the cuttlefish ink and stir well.
- 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!
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