With seafood Paella I like to have cava. My favorite is either Anna de Codorniu, Jaume Codorniu, Juve Y Camps Millesme or Segura Viudas. Occasionally I will have a red with it.
The meat (Valencian) Paella I like to have a old style rioja like a Muga crianza, Marques de murietta Y Gay, Or I will have the Gotim Bru or the Tres Picos from Borsao (Grenache)
"I have lived temperately ... I double the doctor's recommendation of a glass and a half of wine a day and even treble it with a friend." - Thomas Jefferson