Paella Calculator — Rice, Stock, Saffron & Protein Amounts

Get precise rice, stock, saffron, and protein amounts for authentic Spanish paella

Bomba Rice

340g

Stock

1020 ml

Saffron

Protein

520g

Number of Servings

Paella Style

Pan Size

Bomba Rice

340g

bomba or calasparra rice (85g/person)

Stock

1020 ml

Protein

520g

Saffron

16 strands

Paprika

4.0g

Proportions

Rice340g

Stock (3:1)1020g

Protein520g

Vegetables240g

Example Calculations

14 Servings Paella Mixta

Inputs

Servings4

StyleMixta (chicken, seafood)

Pan38 cm

Result

Bomba Rice340g

Stock1,020 ml

Protein520g

Saffron16 strands

4 × 85g = 340g rice. Stock = 340 × 3 = 1,020ml. Protein = 130 × 4 = 520g. Saffron = 4 × 4 = 16.

26 Servings Paella Valenciana

Inputs

Servings6

StyleValenciana

Pan46 cm

Result

Bomba Rice510g

Stock1,530 ml

Protein900g

Saffron24 strands

6 × 85g = 510g. Stock = 510 × 3 = 1,530ml. Protein = 150 × 6 = 900g.

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Frequently Asked Questions

What is the rice-to-stock ratio for paella?

Paella uses a 1:3 rice-to-stock ratio by volume (equivalent to roughly 1:2.5 by weight for bomba rice). For 4 servings with 340g rice, you need about 1,020ml of hot stock. The stock must be hot when added to the rice — cold stock causes uneven cooking.

Standard ratio: 1:3 rice to stock by volume
Bomba rice: 85g per person, absorbs 2.5–3x its weight
Stock must be HOT when added to the pan
4 servings: 340g rice + 1,020ml stock
Do NOT stir after adding stock — this is the key paella rule

Servings	Rice	Stock	Pan Size
2	170g	510ml	30 cm
4	340g	1,020ml	38 cm
6	510g	1,530ml	46 cm
8	680g	2,040ml	55 cm

How much saffron per serving of paella?

Use 4 saffron strands per serving — about 16 strands (0.1g) for 4 people. Steep the saffron in 2 tablespoons warm stock for 10 minutes before adding. Saffron is expensive but even a small amount provides the characteristic golden color and floral aroma.

4 saffron strands per serving (~0.025g per strand)
4 servings: 16 strands, steeped in 30ml warm stock
Steep 10+ minutes for full color and flavor extraction
Cost: ~$0.25–$0.50 per serving at quality saffron prices
Do NOT use turmeric as substitute — different flavor entirely

What is socarrat and how do I get it?

Socarrat is the prized crispy rice layer on the bottom of the paella pan. To achieve it, increase heat to high for the last 2–3 minutes of cooking until you hear a crackling sound and smell toasted rice (not burning). Then remove from heat and rest 5 minutes covered with a towel.

Socarrat = crispy caramelized rice on the bottom
Last 2–3 minutes: increase heat to high
Listen for crackling, smell toasted rice
Remove from heat immediately when you hear it
Rest 5 minutes covered before serving

What pan size do I need for paella?

The pan should be wide enough that rice spreads in a thin layer (1 cm or less). A 38 cm pan serves 4 people, 46 cm serves 6, and 55 cm serves 8. The wide, shallow shape is essential — paella should never be more than 2 cm deep, or the rice won’t cook evenly.

30 cm pan: 2 servings
38 cm pan: 4 servings (most common home size)
46 cm pan: 6 servings
55 cm pan: 8 servings
Rice layer should be max 1 cm deep for even cooking

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Last Updated: Mar 21, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.