Paella Pan Rice Portion Guide

If you're making paella for four people, you'll need a 13-inch pan and 400g of rice. The traditional shape of a paella pan is designed to keep the rice layer thin, allowing it to cook evenly. This is one of the essential elements that makes paella recipes so different from other rice recipes.

Rice-to-liquid ratio: 1:3

A rice-to-liquid ratio of 1:3 is a common recommendation for paella. This means that for every cup of rice, you will need three cups of liquid. However, the type of rice you use will affect the amount of liquid required. For example, if you are using bomba rice, you will need at least three cups of broth for every cup of rice. It is always a good idea to have extra broth on hand, as the liquid can evaporate more quickly than expected.

When scaling up your paella recipe to serve more people, it is important to note that the other ingredients do not scale up in the same proportion as the rice and broth. This is because the pan gets wider without getting much deeper, and you don't want to end up suffocating the rice. Therefore, it is recommended to scale back the meat and vegetables or serve them on a separate platter.

In general, a 13-inch paella pan typically serves around four to six people. To ensure your rice cooks evenly, it is important that the rice is not stacked up more than about 2 cm or 3/5" deep before adding the liquids. This includes the height of the rice as well as any other ingredients mixed throughout, such as onions.

• Use high-quality rice: The best types of rice for paella are Spanish rice varieties such as Bomba, Valencia, or Calasparra rice. These rice grains absorb more liquid than other types of rice without becoming bloated and mushy, making them ideal for paella.
• Measurements: Allow for 1/3 to 1/2 cup (60g) of uncooked rice per person. This equates to approximately 80-100g of rice per person.
• Liquid: For every cup of rice, use 2 1/4 cups of broth. If using bomba rice, you will need at least 3 cups of broth for every cup of rice.
• Cooking method: Do not stir the rice while it is cooking. Unlike risotto, paella rice should not be creamy. The best paellas have a golden crust on the bottom, called the "socarrat".

Rice type: bomba, Valencia, or Calasparra

When making paella, the rice is the key to the dish. The best and most traditional type of rice for paella is bomba rice, also known as Valencia rice. This is a short-grain, almost round rice with a pearly colour. It is highly prized by cooks because it absorbs three times its volume in water, compared to the average rice grain, which absorbs twice its volume. This means it absorbs more flavour and does not stick together. Bomba rice is also favoured because it expands in width rather than length, ensuring each grain remains separate and al dente.

Bomba rice is grown exclusively in Eastern Spain and can be difficult to source outside of the country. However, there are some alternatives that can be used if you can't get your hands on bomba rice.

Calasparra Rice

Calasparra rice is grown in the area around the town of Calasparra, Murcia. It is almost identical to bomba rice in size, shape, colour and quality, making it an excellent substitute. However, it may not absorb as much liquid as bomba rice, so you may need to adjust the rice-to-liquid ratio.

Senia and Bahia Rice

Senia and Bahia are short-grain rice varieties that are similar to bomba rice in that they absorb more liquid than average and retain a creamy texture after cooking. They are the two most widely grown varieties of rice in Spain.

Arborio Rice

Arborio rice is a common substitute for bomba rice in the US because it is easier to find. However, it is used mainly in risotto and has a creamy, chewy texture when cooked, which is not ideal for paella. If you use arborio rice, you will need to adjust the measurements and pay closer attention during cooking.

Rice amount: 1/3 to 1/2 cup uncooked rice per person

When making paella, the amount of rice you'll need depends on the number of people you'll be serving. A good rule of thumb is to use 1/3 to 1/2 cup of uncooked rice per person. So, for a 13-inch paella pan, which is typically used for four servings, you would need 400 g or 14 ounces of short or round-grain rice. This amount of rice will ensure that the rice layer is thin, which is essential for cooking an authentic paella.

When scaling up your paella recipe, keep in mind that the other ingredients don't scale up in the same proportion as the rice. The paella pan gets wider without getting much deeper, so if you add too much meat, vegetables, or seafood, you'll end up suffocating the rice. It's best to scale back on these ingredients or serve them on a separate platter.

In terms of broth, a good rule of thumb is to use 2 1/4 cups of broth for every cup of rice. If you're using bomba rice, you'll need at least 3 cups of broth for every cup of rice. It's always a good idea to have extra broth on hand in case the liquid evaporates more quickly than expected.

With these tips in mind, you'll be well on your way to making a delicious and authentic paella in your 13-inch pan!

Pan depth: rice should not be stacked more than 2 cm deep

When making paella, it is important to ensure that the rice layer is not too thick. The traditional shape of a paella pan is designed to keep the rice layer thin, allowing the rice to cook evenly and the liquids to evaporate quickly. This is essential for cooking an authentic paella.

To ensure the rice cooks evenly, the rice should not be stacked up more than about 2 cm or 3/5" deep, including the onion, chicken, etc. mixed throughout the rice, but excluding the liquid and seafood added later. This guideline applies regardless of the size of the pan. To check before you start cooking, tip the rice into the pan and triple the height to factor in the other ingredients. As long as the total height is 2 cm or less, you're good to go.

The reason paella pans come in different sizes is that it is important not to create a paella that is too deep. The dish should be "dry" and having the pan too full will prevent the rice from drying out properly. As a basic rule of thumb, a paella should not be deeper than the rivets for the handles on the pan.

Socarrat: the golden crust at the bottom of the pan

To make paella in a 13-inch pan, you will need 400g or 14 ounces of short, round-grain rice. This is enough to serve four people.

Now, onto the socarrat – the golden crust at the bottom of the pan. This is an essential part of the paella experience, and it's easier to achieve when cooking paella over an open fire. However, with a bit of practice, you can also achieve socarrat on a paella gas burner or a regular kitchen stove.

Socarrat is formed because the traditional shape of a paella pan maximises the amount of rice touching the bottom of the pan. This allows for the quick evaporation of liquids, a key condition for cooking authentic paella. The paella pan's design keeps the rice layer thin, allowing the rice to cook in extension rather than height.

• Use a traditional paella pan, which is flat, shallow, and wide with sloped sides and two ear-shaped handles.
• Don't stir the paella! Unlike risotto, paella should not be creamy.
• Cook the rice uncovered. This is a distinct cooking technique for paella compared to other rice dishes like jambalaya and biryani.
• Don't use too much liquid. The ideal liquid-to-rice ratio for paella is 1 cup of rice to 2 cups of liquid. If using bomba rice, you will need at least 3 cups of broth for every cup of rice.
• Use a large pan to ensure the rice is not stacked up more than about 2 cm or 3/5" deep. This will ensure even cooking.

Frequently asked questions