Holiday Sea Witch Paella

Why You’ll Love This Recipe

I love this paella because it’s rich, aromatic, and packed with savory seafood flavor. The cuttlefish ink gives it a haunting black hue that fits right in with a Halloween theme, and the forbidden rice adds even more depth with its earthy taste and striking color. Each bite is loaded with tender seafood, warming spices, and vegetables for a meal that looks magical and tastes incredible. It’s one of those show-stopping dishes that brings drama to the table—in the best way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups lobster broth
1/4 tsp saffron threads
16 oz cooked octopus tentacles
4 whole prawns (not peeled)
8 oz peeled shrimp
4 cooked lobster claws
16 oz calamari rings & tentacles
1 tsp cuttlefish ink
2 tbsp butter
3 tbsp white wine
3 tbsp olive oil
1/2 cup chopped sweet onion
1/2 cup chopped yellow & green bell peppers
10 oz diced tomato
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp sea salt
1/2 tsp black pepper
1 cup forbidden (black) rice
16 oz purple cauliflower
2 tbsp fresh parsley (for garnish)

Directions

1. Sauté the Seafood

I start by heating butter in a large paella pan or skillet over medium-high heat until melted and bubbly. I sauté the octopus and calamari for 2–3 minutes until just tender, then remove them from the pan and set aside.

Without cleaning the skillet, I add the whole prawns and lobster claws and cook them for 3–4 minutes until the prawns are opaque and firm. Then I toss in the peeled shrimp and cook for another 2–3 minutes. Once done, I set all the seafood aside on a plate.

2. Infuse the Broth

Meanwhile, I bring the lobster broth to a boil in a separate saucepan. I add the saffron threads, then reduce the heat and let it simmer gently while I continue cooking the paella.

3. Start the Base

Back in the paella pan, I deglaze with white wine and let it cook off completely. I add olive oil and heat it until it moves easily across the pan when tilted.

Then I add the chopped onion, bell peppers, and tomatoes and sauté for 5–10 minutes until the onions soften. I stir in the smoked paprika, cayenne, salt, pepper, and cuttlefish ink, mixing thoroughly until everything is dark and aromatic.

4. Add the Rice

I stir in the forbidden rice, coating it well in the veggie mixture and allowing it to absorb the flavors and any leftover liquid in the pan.

5. Build the Paella (No Stirring!)

I begin ladling in the hot lobster broth—one cup at a time. After each addition, I lightly tent the pan with foil or a tilted lid and let the rice absorb the broth before adding more. I don’t stir the rice from this point forward, allowing the traditional crispy bottom (socarrat) to develop. This step takes about 30–40 minutes.

6. Add the Cauliflower

When about half the broth has been absorbed, I press the purple cauliflower florets into the rice and continue steaming them with each new addition of broth. They should cook for at least 20 minutes and become fork-tender.

7. Finish the Dish

Once the rice has absorbed all the broth and the cauliflower is soft, I nestle the cooked seafood back into the rice and tent with foil for a few minutes to reheat it through.

8. Serve

To serve, I use a spatula to scrape up some of the crispy rice from the bottom of the pan—one of the best parts of paella. I finish with chopped fresh parsley and serve hot with crusty bread for scooping up every bit of this eerie, oceanic feast.

Servings and timing

Servings: 8
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Variations

When I want to simplify, I use just shrimp and calamari instead of the full seafood lineup. I’ve also used black rice noodles instead of forbidden rice for a fun twist. If I can’t find cuttlefish ink, squid ink works just as well. For a more fiery version, I increase the cayenne or add a few sliced chili peppers to the veggie sauté.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat to warm it through while preserving the texture of the rice. I avoid the microwave when I can—it tends to soften the crispy bottom and make the seafood rubbery.

FAQs

Can I use regular rice instead of forbidden rice?

Yes, arborio or bomba rice works well, though it won’t have the same dramatic color. If I want the dark look, I add squid ink to color lighter rice.

What’s the best substitute for cuttlefish ink?

Squid ink is the closest match in flavor and color. If I can’t find either, I skip it and let the forbidden rice provide the deep, eerie color.

Can I make this paella ahead of time?

I prep all the components ahead—seafood, broth, and veggies—then assemble and cook it fresh for best results. It’s worth the wait.

Do I need a paella pan?

It helps, but a large, wide skillet works just fine as long as it has room to spread the rice out evenly and develop a crispy bottom.

Can I make this dish vegetarian?

Yes! I skip the seafood and use veggie broth, add mushrooms, extra cauliflower, and perhaps artichokes for a hearty, spooky plant-based version.

Conclusion

Halloween Sea Witch Paella is a bold, hauntingly beautiful dish that brings together tender seafood, eerie black rice, and rich, savory flavors in a truly show-stopping presentation. I love serving it for Halloween dinners or anytime I want to wow my guests with something a little magical. It’s comforting, dramatic, and absolutely delicious—seafood with a spellbinding twist.