Celebrate July's Buck Moon With This Paella

... and switch rice out for something lighter

Howl if you want seconds.

We eat to celebrate, digging into cake like it’s a trophy. (And on some occasions, it’s shaped like one.) Ice cream stacks at birthday parties, steak dinners from celebrity chefs on anniversaries, edible underwear at bachelorette parties... the full moon shouldn’t be celebrated any differently. After all, you can’t howl at the moon on an empty stomach.

Prepare to feel those emotions you can’t quite explain on July 19 when the full moon rises. According to the Farmer’s Almanac, this moon is dubbed the Buck Moon because that’s when our deer friends’ antlers begin to sprout.

While we love a heap of ice cream standing guard over a tower of cake and under a shower of rainbow sprinkles, we were pulled toward dinner for this cycle celebration. Full moon feasting calls for something hearty, like seafood paella. Brimming with flavors and packed with spices, this dish paints your palate like a Pollock. There are splatters of refreshing tomatoes contrasted with splashes of smoked paprika. An herb butter smeared heavily over multigrain bread will fix your dairy craving on top of that too.

Make kitchen counters your altar to the moon and spread local produce, grown under its night watch, out over it—tomatoes, cauliflower rice, garlic, onions, peppers. And before you follow any recipe instructions, honor the unwritten but crucial first step: turn your music up. We recommend Edith Piaf’s “Non, Je Ne Regrette Rien.” Simmering sauce has never felt so epic. Dance and feast in the moonlight with the recipes below.