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Do you serve a sauce with paella? It’s a hot debate. Some people say no, you’ll ruin the delicate flavors. I say… maybe a little allioli?

Allioli is just garlic and olive oil, emulsified into a glorious, creamy dip. It’s the French cousin of aioli, but way punchier. A tiny dollop on your fork with a bite of paella is a game-changer.

If you’re feeling fancy, make a salsa verde. It’s loads of parsley, capers, anchovies (trust me), and olive oil. It’s fresh, herby, and cuts through the richness like a boss.

What About Beans?

I know, I know. “Beans with rice?” But hear me out. A side of green beans or flat Romano beans, blistered in a hot pan with garlic, is incredible. They add a snappy texture.

Just don’t go for heavy, saucy beans. No baked beans, please. This isn’t a British fry-up. Keep the beans light and garlicky, and you’re golden.

Or skip the beans entirely and go for a plate of piquillo peppers. You can buy them jarred, they’re sweet and smoky. A total cheat code for a delicious side.

Seafood Paella Recipe