Wondering what to serve with paella? I’ve got you covered with this handy guide. These 30+ delicious tapas-style side dishes are made with simple ingredients and guaranteed to please!
When Rick & I got married, instead of a typical sit down dinner, we had some paella chefs come out and cook for us. They brought their ginormous paella pans that were at least 3-feet wide and they basically stole the show!
So, paella definitely has a fond place in my heart. And, we’ve been hosting paella parties ever since! So… I know a thing or two about the best sides to serve with paella.
Paella is a flavorful rice dish that often includes meat and seafood and is a staple of Spanish cuisine.
But no matter which type of paella you’re serving for your main course, you’re guaranteed to find a perfect side dish here.
So, let’s dig in!
Keep reading to discover 30+ tasty tapas-style side dishes to serve with paella.
Plus, check out these 25+ Spanish desserts.
The BEST Side Dishes for Paella
How to Make Ahead and Store
Many of these paella side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Wine Pairings with Paella
- Dry, light-bodied, fruity wines work well with paella. Try a Spanish Rioja or Garnacha (Grenache).
- Bubbles! Think Cava or Sparkling Rosé. The bubbles help cut down on the richness of paella, but they’re light enough so as to not overpower the delicate vegetables.
Favorite Paella Recipes:
More Side Dish Recipes:
- Sides for Ceviche
- Sides for Burgers
- Sides for Chicken
- Sides for BBQ
- Sides for Brisket
- Sides for Salmon
- Sides for Steak
- Sides for Ribs
Did you Make Any of These Paella Side Dishes?
Please leave a comment and rating below, if you loved this round up of what to serve with paella. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
What to Serve with Paella (30+ Tasty Sides!)
- 32 ounces vegetable stock (or bone broth or chicken broth)
- 2 cups water
- ½ teaspoon saffron threads
- 2 Tablespoons olive oil
- 1 large yellow onion (minced)
- 1 14.5 ounce can petite diced tomatoes
- 4 large cloves garlic (thinly sliced)
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 3 cups uncooked arborio rice
- 1 cup frozen green peas
- 1 14-oz. can artichoke hearts (drained and cut in half or quartered)
- 1 9-oz. jar sweet piquillo peppers (or roasted sweet red peppers, drained)
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
- Kosher salt and freshly ground pepper
- Combine the ingredients for the herb blend in a small bowl and set aside.
- In a second small bowl, combine the ingredients for the aioli. Refrigerate until ready to serve.
- Combine stock, water and saffron in a large saucepan. Bring to a simmer and keep warm over low heat (do not boil).
- Heat oil in a paella pan or a large skillet over medium-high heat. Add the onion and cook for 4-5 minutes, until softened.
- Drain the can of tomatoes well, using a mesh strainer to push the juices out.
- Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas and sliced garlic.
- Add the rice and stir to coat the grains.
- Add the herb mixture, peas and stock mixture and stir. Arrange the artichoke hearts and roasted peppers on top of the rice and press to submerge.
- Without stirring, let the liquid come to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 30-40 minutes, until all of the liquid has been absorbed.
- When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
- Remove from heat and sprinkle with 1/4 cup lemon juice and season with salt and pepper. Let stand for 10 minutes. Serve with lemon wedges and quick aioli.
- Store leftover paella in an airtight container in the refrigerator for up to 3-5 days.
- To reheat, add the vegetarian paella to a pot on the stove over medium-low heat. Add one tablespoon of water and cover. Cook for 3-5 minutes or until the paella is heated through.