Tipsy Black Paella with a Splash of LAW, the Gin of Ibiza

Discover the enchanting flavours of the Mediterranean with our Tipsy Black Paella, an exquisite twist on the classic Spanish dish that brings the essence of Ibiza to your table. Infused with the rich and distinctive squid ink, this paella takes on a stunning black hue. The addition of LAW, the Gin of Ibiza, introduces a tantalising botanical complexity. Combining fresh seafood, aromatic saffron, and the unique essence of gin, this dish celebrates the vibrant spirit of coastal Spain. Perfect for special occasions or a luxurious dinner, this paella will transport you to the sun-kissed shores of Ibiza with every bite.


Black Paella Thoms Kitchenblock Mediterranean Cooking Squid Ink LAW Gin





Seafood and Rice:


1 cup Bomba rice (or any short-grain rice)
Squid ink (or cuttlefish ink)
1 lb mixed seafood (mussels, clams, shrimp, and squid)
4 cups fish stock (preferably homemade)
1 cup white wine
1/4 cup LAW Gin, the Gin of Ibiza
1 medium onion, finely chopped
1 large tomato, grated
4 cloves garlic, minced
Red bell pepper, diced
Green bell pepper, diced
1 tsp smoked paprika
1/2 tsp saffron threads, soaked in 2 tbsp warm water
Salt and pepper to taste
1/4 cup olive oil


For Garnish:


Lemon wedges
Fresh parsley, chopped



Cooking Instructions


Prepare the Seafood:


Clean and debeard the mussels and clams.
Then, peel and devein the shrimp.
Thereafter, clean and slice the squid into rings.


Cook the Seafood:


In a large paella pan or a wide, shallow skillet, heat half of the olive oil over medium-high heat.
When hot, add the mussels and clams and cook until they start to open. Remove and set aside.
Then, add the shrimp and squid, cooking just until they are opaque. Remove and set aside with the mussels and clams.


Prepare the Sofrito:


In the same pan, add the remaining olive oil and heat over medium heat.
Then, add the onion and cook until it becomes translucent.
Next, the garlic, add it together with red bell pepper, and green bell pepper. Cook until softened.
Stir in the grated tomato and cook until the mixture thickens into a sofrito (about 10 minutes).



Add the Rice:


Add the Bomba rice to the sofrito and stir to coat the rice with the oil and vegetables.
Then add the smoked paprika, soaked saffron (including the liquid), and squid ink. Stir well to combine.


Deglaze with Wine and Gin:


Pour in the white wine and LAW Gin, and cook until most of the liquid has evaporated.


Add the Stock:


Add the fish stock, stirring to combine. Season with salt and pepper.
Bring to a boil, then reduce the heat to low and let simmer. Do not stir the rice after this point to allow it to form a crust (socarrat) on the bottom.


Cook the Paella:


In about 20-25 minutes, the Paella should be cooked. Verify, that the rice is tender and has absorbed most of the liquid.
Wait for approximately 10 minutes before the rice is done. Then arrange the cooked seafood (mussels, clams, shrimp, and squid) on top of the rice, nestling them into the mixture.


Finish and Garnish:


Remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for about 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.




Serving Suggestions


Serve the Tipsy Black Paella with a fresh salad and crusty bread, and pair it with a glass of white wine or a gin cocktail featuring LAW, the Gin of Ibiza. Enjoy!