Paella Pan Servings Calculator
Sizing a paella for a crowd — get the rice, stock and protein for any number of servings plus the pan diameter that fits it.
How it works
Rice per serving = 100 g × appetite · Total rice = per serving × people · Stock = rice × 2.5 (by volume) · Pan diameter ≈ 22 + servings × 3 cm
Paella is built around a thin, even layer of rice, so the pan size matters as much as the quantity. Plan about 100 g of dry rice per serving — paella is more generous than a plain rice side — and a stock-to-rice ratio near 2.5 to 1 by volume, since the socarrat crust forms as the last of the liquid cooks away. The pan needs to spread that rice roughly a centimetre and a half deep, which is why bigger batches need a wider pan rather than a deeper one: a 6-serving paella wants a pan around 40 cm across. Protein is added on top, about 150 g per serving of mixed seafood, chicken or rabbit.
Worked example
A paella for 6 with normal appetites: 100 g rice × 6 = 600 g of rice, about 1.5 litres of stock, and roughly 900 g of protein, spread in a pan about 40 cm in diameter.
Frequently asked questions
Why not just use a bigger, deeper pot?
Paella depends on a shallow rice layer so the grains cook evenly and the base crisps into socarrat. Piling rice deep in a narrow pot steams it and loses the crust that defines the dish.
What stock-to-rice ratio should I use?
Around 2.5 to 1 by volume for a traditional paella, a little less than you would use for a covered rice, because paella cooks uncovered and you want the liquid to reduce and crisp.
Can I scale this past 10 servings?
Yes, but very large paellas need a proper paella burner or an even heat source, since a domestic ring cannot heat a 50 cm pan evenly.
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This calculator is for educational purposes. Double-check important results before acting on them.