Which wine to serve with paella?

Ingredients

• Short-grain paella rice 400 g
• Chicken thighs 6
• King prawns 12
• Mussels 500 g
• Squid 300 g
• Chorizo 150 g
• Red pepper 1
• Peas 150 g
• Onion 1
• Crushed tomatoes 200 g
• Saffron 1 sachet
• Chicken stock 1.2 l
• Olive oil 5 tbsp
• Lemon 1

Preparation

1. In a large paella pan, brown the chicken in the olive oil, then set aside.
2. Sauté the onion, pepper and sliced chorizo, then add the squid and tomatoes.
3. Add the rice and stir for 2 minutes until translucent.
4. Pour in the hot saffron stock, return the chicken and cook for 20 minutes without stirring.
5. Add the prawns, mussels and peas, then cook for a further 10 minutes.
6. Cover with a tea towel for 5 minutes off the heat and serve with lemon wedges.