Is paella served with red or white wine?

Paella, the iconic Spanish dish, can be paired with a range of wines, but choosing between white, red, or rosé depends on the type of paella you’re eating and its key ingredients. Recipes vary - and are much argued over - but traditionally the dish either includes chicken or rabbit or seafood like prawns, mussels or clams - not meat and seafood in the same dish. Nowadays the idea of what goes into a paella is less strict though so here’s a guide to the wine pairings I think work best for different recipes whether they’re based on seafood (paella de mariscos), meat, a mixture of the two (paellal mixta) or vegetarian versions (paella de verduras). You’ll find that the wine you choose doesn’t need to be overly complex or expensive. Instead, focus on wines with fresh, vibrant flavors that enhance the dish’s key ingredients without overwhelming them. Crisp whites, fruity rosés, and light-to-medium reds (and even sherry!) all have their place, depending on the style of paella being served. How paella’s serving style can influence the match

What grows together, goes together. In other words, Spanish wines usually go well with traditional Spanish paella. Some would say that wines from the region of Rioja, in general, make the best wine with paella. For example, rioja reds, many made with Tempranillo grapes, pair well with seafood paellas, as do many white wines. Valencia or mixed paellas, on the other hand, work particularly well with dry rosés and red Grenaches. The best wine for paella Valenciana, as mentioned above, might be a dry rosé or a medium-bodied red. For a paella mixta, you might try a white Merseguera, produced in the high Alto Turia area. Its acidity will work well with the combination of ingredients. Or, a Tempranillo/Grenache blend from Rioja is also a great wine with paella mixta. When thinking about paella and wine, remember to keep in mind the base ingredients.

ношмя Skip to main content Yield: 4-6 servings Prep: 10 minutes | Cook: 50 minutes Total Time: 1 hour Ingredients 1 lb Langoustines (8-10) 1 lb Manila clams rinsed ½ lb Mussels rinsed 1 cup Fresh peas shelled 2 cups Spanish rice - short grain ½ cup White wine 1 Onion chopped or 3-4 spring onions 1-8 oz bottle clam juice 3 cups Seafood stock 5 Garlic cloves chopped 1 Ripe plum tomato chopped 3-4 Piquillo peppers drained and chopped 1-2 tsp Saffron threads 1-2 tsp Smoked paprika Salt, to taste ¼ cup Chopped parsley Lemon wedges Preparation Prepare all ingredients. Make saffron-clam/seafood broth by mixing saffron with 1 bottle of clam juice and 3 cups seafood broth in saucepan over medium heat. Cover and keep warm. Heat a 13 in. Paella pan or large cast iron skillet over medium heat with ¼ cup olive oil and saute onion a few minutes, then add garlic, paprika and a pinch of salt continue sautéing for about 5 minutes. Add rice and cook stirring constantly for 2-3 minutes. Add ½ cup wine letting rice completely absorb wine 5-7 minutes. Then add tomato and peppers. Pour warm broth over rice mixture and smooth evenly around pan. Try not to disturb rice so it stays in an even layer. Bring to simmer, may need to increase heat to medium high. Cook for 10 minutes. Add shrimp, mussels and clams evenly around pan, nestle in a bit. Sprinkle peas on top and reduce heat to medium. Check often to make sure rice is not drying out, you may need to add more broth or water to dry areas. Cover pan with heavy foil or a sheet pan and cook about 10 more minutes. Check rice for doneness and make sure seafood is cooked, clams and mussels are open. Remove from heat and garnish with parsley and lemon. Serve immediately.