Wine for Paella

I cooked my own version of a mixed paella the other day, not just with seafood but also with chicken and chorizo.The seafood included prawns, clams and mussels, so with tomato and saffron also thrown into the pan, it was going to be that all mixed up type of food as far as wine matching is concerned. Seafood loving whites (including Chablis) can stretch to the chicken, but leaves tomato and chorizo not catered for. Some would advocate roses, particularly from Spain or South West France. I had an Italian one around, but the diners wanted a red. I wonder if the Kapcsandy rose that I had tasted a few months ago would have been a good match too. In the end we had a Fleurie, which did not clash, but did not cause any fireworks either.