Grilled vegetables are another winner. Think bell peppers, asparagus, or zucchini, charred until they’re smoky and tender. Toss them with a little smoked paprika and olive oil, and they’ll sing alongside your paella. The smokiness ties everything together like a cozy blanket.
If you want something cooler, try a tomato and onion salad—thinly sliced red onion, ripe tomatoes, and a splash of sherry vinegar. It’s basically Spain in a bowl, and it adds a fresh, tangy kick. Pro tip: let it sit for ten minutes before serving so the flavors meld.
