Pairing: Paella

Paella, a classic Spanish dish made with rice, saffron, vegetables, and a mix of meats or seafood, is known for its complex flavors and rich, savory profile. The dish can vary widely, from seafood paella with delicate shellfish to mixed versions that include chicken, rabbit, or chorizo. The choice of wine should complement these flavors without overpowering them, balancing acidity, fruitiness, and body. Crisp white wines like Albariño or Verdejo pair well with seafood paella, while medium-bodied reds like Garnacha or Tempranillo are better suited for meat-based versions.

Recipe

Ingredients

  • Rice: 2 cups Bomba or Arborio rice
  • Broth: 4 cups seafood or chicken broth
  • Seafood/Meat: 1 pound mixed seafood (shrimp, clams, mussels) or chicken, rabbit, and chorizo for mixed paella
  • Vegetables: 1 red bell pepper, 1 onion, 1 tomato, 1 cup peas
  • Spices: 1 pinch saffron threads, 1 teaspoon smoked paprika
  • Olive Oil: 2 tablespoons
  • Garlic: 3 cloves, minced

Instructions

  1. Prepare the Base: In a large paella pan, heat olive oil over medium heat. Add minced garlic, diced onion, and bell pepper, sautéing until softened. Add the grated tomato and cook until the mixture becomes a thick paste, about 5 minutes.
  2. Cook the Proteins: Add chicken, rabbit, or chorizo (if using) to the pan, searing until browned on all sides. For seafood paella, add the seafood later to prevent overcooking.
  3. Add Rice and Spices: Stir in the rice, coating it well with the oil and vegetables. Sprinkle the saffron threads and paprika, stirring to combine. Pour in the broth, bring to a simmer, and allow the rice to cook uncovered without stirring, so a crust (socarrat) forms on the bottom.
  4. Finish with Seafood: If making seafood paella, add the shrimp, clams, and mussels during the last 10 minutes of cooking. Cover the pan with foil or a lid to steam the seafood until cooked through.
  5. Serve: Let the paella rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley.
  6. Wine Pairing: Pair seafood paella with a crisp white wine like Albariño, Verdejo, or a light Pinot Gris. For mixed or meat-based paella, opt for a medium-bodied red like Garnacha or Tempranillo. Rosé wines from Spain also complement the dish’s diverse flavors, offering a refreshing and versatile pairing.

Serve With

Albariño, Garnacha

Learn More About the Best Pairings

Albariño

Albariño, also known as Alvarinho in Portugal, is a white wine grape variety primarily grown in the Rías Baixas region of Spain and the Vinho Verde region of Portugal.

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Garnacha

Garnacha, also known as Grenache in France, is a versatile red wine grape variety that thrives in hot, dry climates. It is widely grown in Spain.

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