Paella Pan Rice Portion Guide

The amount of rice you'll need for a 34cm paella pan depends on several factors, including the number of people you're serving, the depth of the pan, and the type of rice used. A good rule of thumb is to use around 100g of rice per person, which means 1kg of rice for a 10-person paella. For a thinner layer of rice, you may want to divide the predetermined servings by two.

If you're using a 34cm pan, you'll likely be serving 6-12 people, so you'll need between 600g and 1200g of rice. However, keep in mind that the amount of rice can also vary depending on personal preference and the other ingredients used. Some people like to have a lot of rice in their paella, while others prefer a thinner layer to allow for more of the other flavours to come through.

When it comes to the type of rice, bomba rice is a popular choice for paella as it can absorb three times its volume in liquid without falling apart. However, it is nearly double the price of standard paella rice. Regardless of the type of rice you use, it's always a good idea to have extra broth on hand, as the liquid can evaporate more quickly than expected during cooking.

A 34cm paella pan is suitable for cooking on a gas hob

A 34cm pan is a suitable size for cooking on a gas hob, according to The Paella Company. They state that "smaller pans may be used indoors on a normal domestic gas hob or range cooker". They also advise that "using a single gas burner, you can use up to about a 34cm pan". This is because a larger pan may require more than one burner to ensure even cooking.

The Paella Company also notes that "larger paella pans up to about 50cm can be cooked on a gas hob if you use all the gas burners and keep moving the pan". However, they recommend using an outdoor paella gas burner for pans larger than 34cm, as it is much easier.

It is important to note that the type of hob can affect the cooking process. For example, electric hobs are not well-suited for traditional paella pans due to their dished profile, which can cause uneven heating. Glass-ceramic stovetops may also have specific requirements regarding the type of pan used.

When cooking paella, it is also essential to consider the number of servings and the amount of rice needed. A good rule of thumb is to use 100g of rice per person, which will give a good main-course size portion. This means 1kg of rice will make a paella for about 10 people.

In summary, a 34cm paella pan is suitable for cooking on a gas hob, but it is important to consider the number of servings, the amount of rice, and the heat source to ensure a successful paella cooking experience.

A thin layer of rice is best for a flavoursome paella

The importance of rice in paella

Paella is a rice dish. The rice is the star of the show, so it's important to get it right. The best type of rice to use is bomba, a variety of paella rice that absorbs three times its own volume in liquid without falling apart. This means that the rice can absorb three times as much flavour as normal rice.

Why a thin layer of rice is best

Paella is traditionally cooked in a large pan, resulting in a thin layer of rice. This is important because it means that the rice can cook evenly and dry out once cooked. If the paella is too deep, the rice will not dry out properly.

How much rice to use

The average proportion of rice to broth for paella is approximately 1 part rice to 3.5 parts liquid. You should use 80-100g of rice per person (that's about 1/2 cup of uncooked rice).

How to cook the rice

Do not stir the rice while it is cooking. This is because you want to create a crispy, crusty, flavoursome layer of rice at the bottom of the pan, known as the socarrat. This is considered one of the most highly-prized parts of a paella. To achieve this, you need to leave the rice to cook without stirring it.

The amount of rice needed depends on the number of servings

The amount of rice you need for your 34cm paella pan will depend on how many people you're serving. A good rule of thumb is to allow for 1/3 to 1/2 cup of uncooked rice per person. So, if you're serving four people, you'll need 1.5 to 2 cups of rice. If you're serving six people, you'll need 2 to 3 cups, and so on. Keep in mind that this measurement is for uncooked rice, so be sure to adjust accordingly if you're starting with cooked rice.

It's worth noting that paella is typically made with short-grain rice, specifically the varieties grown in South and Southeastern Spain, such as Bomba, Valencia, or Calasparra rice. Bomba rice is a slow-growing variety that can absorb up to three times its volume in liquid without falling apart, making it an excellent choice for paella. However, it tends to be nearly double the price of standard paella rice.

When preparing paella, it's important to remember that it's primarily a rice dish, so you want to ensure that the flavours from the stock and other ingredients infuse the rice. This is why it's crucial to use the correct size of paella pan to avoid creating a paella that is too deep, as this will prevent the rice from drying out properly. As a general rule, a paella should not be deeper than the rivets for the handles on the pan.

In addition to rice, a typical paella also includes meat, vegetables, and/or seafood. However, keep in mind that these "garnishes" do not scale up in the same proportion as the rice and broth. If you simply double or triple the amount of meat or vegetables, you may end up suffocating the rice. So, when scaling up your paella recipe, it's best to scale back on the garnishes or serve them on a separate platter.

The type of rice used will determine the amount of broth needed

The type and quality of rice you use will determine the amount of broth needed for your paella. The rice-to-broth ratio is an important consideration when making paella, and this ratio can vary depending on the type of rice used.

For example, if you are using bomba rice, a special type of paella rice that absorbs three times its volume in liquid without falling apart, you will need at least 3 cups of broth for every cup of rice. On the other hand, if you are using regular paella rice or long-grain rice, the ratio will be different. A good rule of thumb is to use 2 to 2 1/4 cups of broth for every cup of regular rice.

It's worth noting that the rice-to-broth ratio can also depend on personal preference and the desired consistency of the paella. Some people might prefer a drier paella, while others might like it more soupy. Therefore, it's always a good idea to have extra broth on hand in case you need to adjust the consistency during cooking.

Additionally, the type of broth you use can also make a difference. If you are using a regular or low-sodium broth, you might need to adjust the amount to enhance the overall flavor of the rice. Using homemade broth can also result in a fresher and more customized flavor profile.

In summary, the type of rice you use will primarily determine the amount of broth needed for your paella, but other factors, such as personal preference, desired consistency, and the type of broth used, can also play a role in adjusting the rice-to-broth ratio to create the perfect paella.

The other ingredients don't need to be scaled up in the same proportion as the rice

When making paella, the other ingredients don't need to be scaled up in the same proportion as the rice. This is because the wider the pan gets, the less deep it becomes. Therefore, if you were to scale up the ingredients in the same proportion as the rice, you would end up suffocating the rice.

For example, saffron is a key ingredient in paella, but a little goes a long way. Saffron threads efficiently infuse a hot liquid, so you don't need to use as much as you might think. It's best to use less rather than more, at least until you taste the broth.

Similarly, you only need enough oil to coat the bottom of the pan for sauteing. This amount doesn't scale up in the same proportion as the other ingredients.

Meat, vegetables and seafood garnishes should also be scaled back. You could even consider serving these extra garnishes on a separate platter, either alongside the paella or as a tapa.

Frequently asked questions