Juli's salad sounds wonderful! I also am addicted to arugula and usually serve with some peeled, sliced pears and a bit of crumbled blue cheese, although the orange dressing would be a lovely complement to the paella.

Paella is a heavy dish, usually served by itself. May be an appetizer with some pears and blue cheese as wssmom says or serrano with cantaloupe. Don't overcomplicate it, the paella if well done is the star of the dinner.

I like the salads for a clean taste to offset (and enhance) the richness of the paella.

Agree with salad perhaps with shaed Manchego and Marcona Almonds with a Spanish Sherry Vingarette.

I make paella all the time, usually cooked outside. What I like to serve alongside is a tray of big, fat green olives with roasted marcona almonds and some ridiculously wonderful boquerones (white anchovies in vinegar). It's the knockout punch before your guests even get to the paella. Then they are down for the eight count.

I think paella is complete by itself. In our house we often serve boquerones as a starter before the paella. Then a brûlée for dessert.