Although many paellas are based on seafood, red wines are generally more appropriate because of the complex and assertive flavors found in Paella. For delicate flavored paellas, however, such as scallop and mushroom paella, I highly recommend a dry Albariño white wine from the northwest region of Galicia.
For relatively light seafood paellas try the outstanding white wines from Rueda in Castile, like Marques de Riscal, or a Catalan white such as Juve y Camps Penedes Ermita D’Espiells. For more strongly flavored seafood paellas (black squid for example) a light bodied rioja wine; Vina Cumbrero and Remelluri are great choices. Poultry, rabbit, pork, and lamb paellas also stand up well to red Riojas.