Paella is a traditional Spanish dish made with rice, vegetables, and meat or seafood. To get the traditional Valencia Paella, use short-grain Spanish rice (a.k.a Bomba rice) that is grown in the region. A common substitute can be with Arborio rice, but it will taste different. Most significantly, saffron is used in Paellas to give it a yellow color and distinctive flavor. It is typically cooked in a large Paella pan, sometimes called paelleras, over an open fire.

There are many different types of paella, but the most common include:

• Paella Valenciana (Meat): This traditional Paella Valenciana includes chicken (rabbit or snails can be added or substituted), green beans, butter beans, rice, and seasoning.
• Paella de Marisco (Seafood): This seafood Paella is made with seafood, such as shrimp, clams, mussels and other seafoods.
• Paella Vegetariana (Vegetarian): As the name suggests, this is a vegetarian Paella and includes vegetables like red and green pepper, green beans, artichokes, asparagus, palm hearts, bell peppers, and tomatoes.
• Paella Negra (squid ink): This Paella gets its black color from squid ink and is made with seafood.
• Paella Mixta (Mixed): This mixed Paella has both meat and seafood and sometimes called Paella Andaluz. Its a combination of both Paella Valenciana and Marisco.

Pairs best with: Paella Marisco, Paella Vegetariana

Rose from Txakolí is one that originates from the Basque region of Spain. It is made using the native Hondarribi Zuri grape, and it has flavors of citrus and stone fruits. Txakolí Rose is a light and refreshing, herbaceous wine has a hint of effervescence that pairs well with Paellas that are light in flavor.

In particular, Txakolí Rose pairs well with a seafood Paella. Again, the acidity and freshness of the wine helps to balance the delicate flavors of the seafood, and the citrus flavors also complement the seafood Paella dish perfectly.