What To Have With Paella

Let’s be real for a second. Paella is the ultimate dinner party flex. You’ve got that gorgeous golden pan, the smoky chorizo (or juicy seafood), and that incredible crispy rice at the bottom that everyone fights over. But then comes the awkward pause: What on earth do you serve with it? Don’t stress—I’ve got you covered with some ridiculously easy ideas. Because a great paella deserves a supporting cast that doesn’t steal the show, but makes it sing.

Start with something green and simple

Paella is rich, savory, and deeply satisfying. Your mouth needs a little refresh between those glorious bites. A simple green salad with a sharp lemon vinaigrette is your best friend here. Think crisp romaine, peppery arugula, and maybe some shaved fennel.

It’s like the cool glass of water after a really good dance session. The acidity cuts through the oil and rice, making your taste buds say, “Yes, more paella, please!” Keep it simple—no heavy dressings or weird add-ins. Just greens, lemon, and a little salt.

Bread is non-negotiable

You know that moment when you scrape the last bit of sofrito-infused rice off the pan? You need a vehicle for that. A crusty baguette or a warm, rustic slice of sourdough is your ticket to karak-style victory.

My dad calls it “the mop.” He’ll tear off a hunk, drag it through the saffron-tinted sauce, and close his eyes. That’s happiness, friends. Don’t overthink it—just warm some good bread with a drizzle of olive oil. It’s humble, but it completes the meal.

Enter the sidekick: allioli

If you’ve never had homemade allioli with paella, stop everything. This garlicky Spanish mayo is liquid gold. It’s creamy, punchy, and turns every forkful into a tiny celebration.

Paella De Pollo The Chicken Paella Recipe With Chorizo | Paella

You can buy it at the store, but making it yourself feels like magic. Just mash a garlic clove with salt, whisk it into an egg yolk, and slowly drizzle in olive oil until it thickens. It takes three minutes, and your guests will think you’re a culinary genius. Spread it on the bread, dip your shrimp, or just eat it with a spoon (no judgment).

Vegetables that don’t try too hard

Paella often includes peas or bell peppers, but I love adding a roasted side like charred artichokes or blistered cherry tomatoes. Toss them on a sheet pan with salt and oil, blast them at 400°F until they’re wrinkly and sweet, and boom—instant flavor.

They bring a little earthiness and sweetness that plays off the smoky paprika in the rice. Plus, they look gorgeous on the table. Scatter them around the pan like jewels. Your Instagram will thank you later.

How to Make Paella | A Bountiful Kitchen

Drinks that keep the vibe chill

Don’t forget the liquid companion. A crisp Albariño or a light Spanish red like a young Garnacha is a no-brainer. But honestly, a cold beer (like a fizzy lager) works beautifully too.

My favorite pairing? A tall glass of sangria made with leftover fruit and a splash of brandy. It’s festive, it’s forgiving, and it makes you feel like you’re on a sunny terrace in Valencia. Even if you’re just in your kitchen on a Tuesday night.

Why you should care (the fun part)

Look, paella is already a crowd-pleaser. But the right sides turn it into a memory. They fix the little problems—the richness, the thirst, the need for crunch—without stealing the spotlight.

You’re not hosting a Michelin dinner; you’re feeding people you love. A salad, some bread, a dollop of allioli, and a drink in hand? That’s it. That’s the whole joy. So next time you make paella, don’t overplan. Just keep it simple, fresh, and full of good vibes.