Paella is more than just a dish – it’s a slice of Spain’s soul. Born in the sunlit regions of Valencia, paella was created by farmers and fishermen who sought to combine the best of land and sea. With its round-grain rice, rich saffron flavor, and perfect harmony of seafood and spices, this dish captures both the heart and the palate.
And what’s paella without the right wine? Here, you’ll find not only a recipe but also wine pairing tips to elevate your meal into a true celebration.
Ingredients (Serves 4)
For the base:
- 2 dl round-grain rice (Bomba or Arborio works perfectly)
- 3 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red bell pepper, thinly sliced
- 1 tomato, grated (or 2 tbsp tomato paste)
- 1 tsp smoked paprika
- 0.5 g saffron, dissolved in 2 tbsp warm water
For the liquid:
- 1.2 liters fish stock
- 1 dl dry white wine (e.g., Sauvignon Blanc or Verdejo)
Seafood:
- 200 g squid rings
- 200 g mussels, scrubbed and cleaned
- 150 g peeled prawns
- 150 g blue mussels, for garnish
To serve:
- Fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
1. Prepare the paella pan
Heat olive oil in a wide, shallow paella pan (or a large skillet) over medium heat. Sauté the onion, garlic, and bell pepper for a few minutes until softened and fragrant.
2. Build the flavor base
Stir in the grated tomato and cook until it thickens into a rich sauce. Add the smoked paprika and saffron water, infusing the dish with its signature color and aroma.
3. Add rice and wine
Add the rice and sauté for a couple of minutes. Pour in the white wine and let it reduce slightly before adding the warm fish stock. Gently stir to distribute the rice evenly across the pan.
4. Incorporate the seafood
Let the rice simmer undisturbed over medium heat for about 10 minutes. Add the mussels and squid rings on top of the rice. Continue cooking for another 10 minutes until the mussels open and the squid is tender.
5. Finish with prawns
In the final 5 minutes, place the prawns on top of the dish. They will cook quickly, turning a vibrant pink and adding beauty to the paella.
6. Rest and serve
Once the rice is cooked, remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges to enhance the flavors.
Wine Pairing Tips to Complement Your Paella
Choosing the right wine is an art, but it doesn’t have to be difficult. Here are some recommendations:
-
Albariño from Galicia
This crisp, citrus-scented white wine with notes of stone fruit is a classic pairing for seafood. It perfectly enhances the light and elegant flavors of paella. -
Verdejo from Rueda
Verdejo offers an aromatic blend of tropical fruit and herbal notes that harmonize beautifully with the saffron and paprika in the dish. -
Cava – Spain’s Sparkling Wine
For a festive touch, serve a dry Cava. Its bubbles and bright acidity balance the richness of the paella and make the meal feel even more special. -
Rosé from Rioja
If you want to give your dinner a summery vibe, choose a fruity and dry rosé. Its berry-forward character pairs wonderfully with prawns and squid.
Tips for Success
-
Socarrat is key. The golden, crispy layer of rice at the bottom of the pan is a must! Allow the paella to cook undisturbed to achieve this.
-
Fresh ingredients make all the difference. Seafood should smell fresh and not have any strong odors.
- Don’t skimp on saffron. It provides both flavor and color, but use it sparingly to avoid overpowering the dish.
Enjoy a taste of Valencia in your kitchen and let both the food and wine transport you to Spain’s sunny coast. ¡Buen provecho! 🌞
