Discover the Ultimate Summer Dinner That Everyone’s Raving About!

Spain holds some of the most memorable places I’ve ever had the pleasure of visiting. My college years allowed me a summer to bask in the sun of Granada, soaking in the region’s stunning views and delightful locals. I’ve enjoyed visits to friends in Barcelona, indulged in fantastic meals in Madrid, and crossed the Strait of Gibraltar by ferry. However, there’s still one city on my must-visit list in Spain: Valencia.

A major reason I yearn to visit Valencia stems from its culinary fame, especially for being the birthplace of our all-time favorite summer meal: paella. But not just any paella. I’m talking about the seafood variety, featuring Spanish bomba rice infused with saffron, layered on a rich, chorizo-laced sofrito, and cooked over an open flame to perfect the crunchy rice crust (known as socarrat) while steaming an assortment of fresh seafood.

This is a dish many assume is too challenging to attempt at home, but Sally Vargas’ method and recipe demonstrate otherwise. Over time, our readers have frequently returned to this recipe, solidifying its status as a summer culinary highlight not to be missed.

How Our Cooking Approach Suits Everyone

Traditional paella is typically prepared in a specific type of pan known as a paella pan, which features a wide, flat base and dual handles, usually made from polished, dimpled carbon steel that heats and cools quickly. Despite the greatness of such pans, not everyone owns one. Our recipe creator, Sally, uses a large, heavy skillet instead.

She has also tweaked her recipe to nod to the traditional wood-fired preparation of paella while making it achievable for home chefs by beginning on the stovetop and then moving it to the grill to add that distinctive smoky flavor.

Glowing Feedback from Our Readers

If you’re hesitant to invest the time and effort in this exquisite seafood paella, consider not just my endorsement, but the praises from our readers who have made it, adored it, and keep coming back for more.

• Carrie: “Wow! I am in the midst of cooking this recipe right now and the house smells amazing. Had to cook indoors due to the weather but it’s all coming together. This recipe is a keeper and the best paella recipe I’ve made. Thank you for a great recipe!”
• Jeffrey D.: “Made this recipe in a 14” Teflon coated skillet and it works great. Soccarat, yes! Great recipe.”
• SFio: “This has become a go-to recipe as well as the centerpiece for an annual paella party my husband and I host every year. It definitely feeds a crowd! We’ve been lucky enough to get the socarrat every time, too.”
• Christine: “This is such a great recipe! I have made it many times—even inside on the stove (doesn’t need to be on the grill). EVERYONE LOVES! Just make sure you use quality ingredients (as with all recipes).”