And here we have a little more cross-cultural fusion going on, with Arborio rice being called out in a Paella recipe. Oh the blasphemy. OK, no need to overreact, just don't use Arborio rice for Paella, use rice that works for Paella. Bomba Calasparra is the preferred variety, or Calrose, a short-grained variety developed in California.
I'm not going to get tricky here, I’m just going to stick with a tried and true wine for a vegetable Paella, a Rioja Blanco. Something aged and funky would fit my palate, but even a more modern version that relies on freshness of fruit would do wonders with this dish.