What do you traditionally serve with Paella?
Tapas (Appetizer or Bites)
At TAPEO, we believe paella is more than just a meal—it’s a centerpiece. While the golden, saffron-infused rice and that perfect socarrat (the toasted crust at the bottom) take the spotlight, the true magic happens in the supporting cast.
In the spirit of Spanish dining, we don't just "serve a side"; we create a balance of textures and flavors that refresh the palate between every savory bite. Here is how we traditionally round out the table at TAPEO.
1. The Opening Act: Tapas
Before the heavy pan hits the table, you need something light and briny to wake up the taste buds.
Tortilla de Patatas (Potato and Onion Omelette)
Aceitunas (Marinated Olives): We love a mix of buttery Gordal and zesty Manzanilla olives.
Gambas al Ajillo: Sizzling shrimp in garlic oil. The leftover oil is practically liquid gold for dipping your bread.
Pan con Tomate: Simple, rustic, and essential. Toasted sourdough rubbed with garlic and ripe tomato pulp, finished with a generous pour of extra virgin olive oil.
2. The Palate Cleansers: Fresh Salads
Paella is rich. To keep your palate sharp, you need acidity.
Ensalada Mixta: A classic Spanish house salad. We use crisp lettuce, white onions, and tomatoes, but the secret is the addition of white asparagus and a light sherry vinaigrette.
Fennel & Orange Salad: This is a TAPEO favorite. The crunch of raw fennel paired with citrus segments and a hint of mint provides a floral contrast to the deep, smoky notes of the saffron.
3. The "Must-Haves" on the Table
These aren't optional in a traditional Spanish home:
Lemon Wedges: Always served in abundance. A fresh squeeze over seafood paella isn't just for show—it cuts through the richness of the olive oil.
Alioli: Our house-made garlic aioli. Some prefer it on the side for the bread, while others like a small dollop stirred directly into the rice for a creamy, pungent kick.
4. In the Glass
You need a drink that can stand up to the bold flavors without overpowering them.
Vino Blanco: A crisp Albariño or Verdejo is the soulmate of seafood paella.
Tinto de Verano: While Sangria is world-famous, we often suggest a Tinto de Verano (red wine mixed with lemon soda)—it’s lighter, fizzier, and the ultimate refreshing companion for a sunny afternoon meal.
Tinto de Verano
A Final Note from the Kitchen
At TAPEO, the most important "side" isn't on the menu: it’s Sobremesa. This is the Spanish tradition of lingering at the table long after the food is gone to share stories, laugh, and enjoy the company of friends.
