Paella is Spain's saffron-scented rice dish, studded with seafood, chicken or rabbit and vegetables — savoury, aromatic and varied. Its saffron, seafood and savoury rice pair best with crisp, dry Spanish whites and rosé, whose acidity and freshness flatter the shellfish and cut the richness. A dry rosé suits mixed paella, while a saline white echoes a seafood version. The wine should be fresh and regional; high-acid Spanish whites and rosé are the natural, traditional match for this celebratory dish.
Our sommelier's picks
Save to PinterestCrisp Spanish white
8–11°C (46–52°F)Albariño · Rías Baixas, Spain
Albariño's saline acidity flatters the seafood and saffron rice, refreshing each bite.
Affordable and seafood-friendly.
Dry Spanish rosé
8–10°C (46–50°F)Grenache · Navarra, Spain
A dry rosado suits mixed meat-and-seafood paella, bridging the flavours with fresh red fruit.
Navarra rosado is great value.
Aromatic Spanish white
8–10°C (46–50°F)Verdejo · Rueda, Spain
Verdejo's herbal, citrus freshness flatters the saffron and vegetables.
Reliable and affordable.
Traditional-method sparkling
8–10°C (46–50°F)Cava Blend · Penedès, Spain
Cava's bubbles and acidity refresh against the rich, savoury rice.
Superb value sparkling.
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Questions about pairing Paella
What wine pairs with paella?
Crisp Spanish whites like Albariño and Verdejo, or a dry rosé — their acidity flatters the seafood and saffron rice and refreshes the palate.
Red or white with paella?
White or rosé are best for seafood paella; a dry rosé bridges mixed meat-and-seafood versions.
Does saffron affect the pairing?
Saffron's delicate aroma is flattered by aromatic, fresh whites like Albariño and Verdejo rather than heavy reds.