Tools
Paella Calculator
Plan rice and water with pan/serving thinking.
How to use this tool
Plan rice and water with pan/serving thinking. Open the relevant traditional dish or regional page in another tab so numbers match real technique (rice absorption, stew yields, gazpacho batches, tortilla scaling).
Tools are free utilities. Unique depth on Spain Eats lives in dish, region, and ingredient guides. See also the tools hub and glossary.
Tools
Paella Calculator
Plan rice and water with pan/serving thinking.
How to use this tool
Plan rice and water with pan/serving thinking. Open the relevant traditional dish or regional page in another tab so numbers match real technique (rice absorption, stew yields, gazpacho batches, tortilla scaling).
Tools are free utilities. Unique depth on Spain Eats lives in dish, region, and ingredient guides. See also the tools hub and glossary.
Tools
Paella Calculator
Plan rice and water with pan/serving thinking.
How to use this tool
Plan rice and water with pan/serving thinking. Open the relevant traditional dish or regional page in another tab so numbers match real technique (rice absorption, stew yields, gazpacho batches, tortilla scaling).
Tools are free utilities. Unique depth on Spain Eats lives in dish, region, and ingredient guides. See also the tools hub and glossary.
Tools · Paella
Paella Calculator
Estimate rice, stock, ingredients, and pan size for home paella — then read the SpainEats guides for technique.
How much rice do you need per person?
As a home starting point, about 80g of dry bomba rice per person works for most dry paellas. Vegetarian versions may use slightly more rice because vegetables release water differently.
How much stock should you use?
A common starting ratio is roughly 2.5–2.7× stock by volume/weight relative to rice, adjusted for pan width and heat. Wide pans evaporate faster.
Choosing the right paella pan
Rice should sit in a thin layer. The calculator suggests approximate pan diameters so grains cook evenly and socarrat can form. Read more: Paella pan guide.
Common paella mistakes
- Stirring after the stock goes in
- Overloading proteins so rice steams instead of drying
- Using long-grain rice
- Skipping a proper sofrito base
Related: Common paella mistakes · Socarrat · Bomba rice · Saffron · Valencian cuisine
FAQ
Are these quantities exact?
No — they are recommendations. Rice variety, pan, flame, and recipe all change the result. Always finish by tasting and watching for socarrat.
Is mixed paella traditional in Valencia?
Classic Paella Valenciana is not a mixed seafood-and-meat tourist plate. Mixed versions are popular elsewhere; cook them knowingly.