Our Most Popular Summer Dinner Of All Time

Some of my favorite places I’ve ever visited are in Spain. During college, I spent a summer abroad lounging in the sunshine in Granada, taking in the beauty of the place and the people. I’ve visited friends in Barcelona, eaten amazing food in Madrid, traveled by ferry across the Strait of Gibraltar, but I’ve yet to hit a bucket list city in the country: Valencia.

One of the main reasons Valencia is on my list is no surprise, as it’s one of the most well known Spanish dishes and our most popular summer dinner of all time: paella. Not just any paella, of which there are plenty of variations, but seafood paella—Spanish bomba rice fragrant with saffron and built on a savory, chorizo-studded sofrito, finished over an open flame to crisp the bottom layer of rice (known as socarrat) and steam a mix of fresh seafood.

It’s one of those dishes that you may never think could be made at home, but Sally Vargas’ recipe and technique proves that to be untrue. Over the years, our readers have continued to visit and revisit this recipe, further backing up that claim and establishing this seafood paella as a summer dinner that can’t be missed.

Why Our Method Works For Everyone

If you know paella, you know it’s typically made in a traditional paella pan (also known as paella), which is a rimmed pan with a wide, flat base and two handles, typically made of polished, dimpled carbon steel that’s both quick to heat and quick to cool. As amazing as paella are, not everyone has one, including our recipe developer Sally. So for her recipe, she opted for a large, heavy skillet.

She was also able to adapt her recipe to pay homage to wood fired origins of paella while keeping it manageable for home cooks by starting the paella on the stovetop and transferring it to the grill for a smoky finish.

Rave Reviews From Readers

If you’re uncertain about spending the time and effort on this stunning seafood paella, don’t take my word on just how worth it it is, take the words of the readers who’ve made it, loved it, and come 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).”