Quintessential symbol of Spain’s convivial cuisine, paella is a dish steeped in history that best expresses the aromas of Mediterranean tradition. Among the most widespread and appreciated versions stand out the classic paella de marisco, rich in shellfish, squid and mussels, and the traditional paella valenciana, based on meat and vegetables. Also much loved on hot summer days are the completely vegetarian versions, packed with artichokes, peppers, snow peas and butter beans, as well as the de verduras y setas variant. Cooking the rice enriched with saffron gives each rendition a unique, enveloping aromatic complexity.

To properly accompany the structure and savoriness of paella, the choice of wine varies according to the dish’s main ingredients. With the sea-based versions, ideal for highlighting the briny notes of fish and shellfish, fresh, mineral white wines with excellent acidity pair beautifully, such as a Verdejo, a Vermentino from Liguria or Tuscany, and a Muscadet. For the vegetarian versions or those based on seasonal vegetables, opt instead for fresh, fruity or slightly spiced wines: in this case, Côtes de Provence rosé wines are perfect.