The method, in short
Dry paella: 85 g of rice per person with Bomba or Calasparra, always boiling stock, then adjust for pan diameter, layer and heat.
| People (approx.) | Rice (chart) | Bomba stock (thin layer) | Paella pan (1–1.5 cm layer) |
|---|
Calculator
Paella Master
Work out the rice, stock, oil and salt, then cook by phases up to the socarrat.
1 People
Presets use 85 g per person for dry paella and 50 g for brothy rice. Your pan stays selected.
2 Style and format
Meat paella adds a phase to build the stock in the pan.
Changes the finish and how much stock you need.
3 Rice and pan
Bomba soaks up more stock than J. Sendra.
A wider pan evaporates more stock.
Optional shortcuts to the chart rice quantities for your pan.
A flat burner tube gives more heat and evaporates more.
Your paella pan
Measure the top rim edge to edge, without the handles. Aim for a rice layer of 1 to 1.5 cm.
4 Ingredients and amount
Use less oil with duck, pork belly or skin. Use more with artichoke, mushroom or eggplant.
Choose any rice amount for your pan. Stock between chart quantities is an estimate.
Rice
300 g
Liquid
1.80 L
Olive oil (EVOO)
75 ml
Salt (2.3%)
6.9 g
Oil: 25% for meat and 30% for seafood or vegetables, adjusted by ingredient profile. Salt: 2.3% of the rice weight.
No scale? The base is 85 g per person and a full coffee cup holds about 100 g.
Quick brothy rice recipe
Cooking
Phase
00:00
Ready
Cooking phases
Suggested order to keep the grain intact
Paella guide: quantities, timing, and socarrat
This calculator is built for dry, separate rice in a thin layer. It works out the rice, stock, extra virgin olive oil and salt from the number of people, the style and the ingredients.
Core paella rules
- Recommended baseline: 85 g of rice per person for dry paella and 50 g for brothy rice.
- Stock depends on pan diameter, layer, variety and heat. Always use boiling stock.
- Keep the rice layer at 1 to 1.5 cm for even cooking and a better socarrat.
- Do not stir in the final stage. The grain stays separate and the base toasts.
- Socarrat comes last: up to 40 seconds on medium-high heat. Listen for a gentle crackle, stop if you smell burning or see smoke, then rest 5 minutes.
Quick FAQ
How many grams of rice per person for dry paella?
Start with 85 grams per person, then enter your rice amount and pan diameter. Stock is estimated between the chart quantities for that pan; amounts outside its range have no chart-backed estimate.
What stock to rice ratio should I use for paella?
Start from a table by pan diameter, rice layer, variety and heat. Bomba takes more stock than J. Sendra, and a high flame evaporates more.
When do you go for the socarrat?
At the end, with up to 40 seconds on medium-high heat. Listen for a gentle crackle, stop if you smell burning or see smoke, then rest a few minutes.
How much stock for 1 kg of rice?
It depends on the pan and the heat. A wider pan evaporates more, so it needs more stock.
Should dry paella be covered while cooking?
No. Covering traps the steam and changes the texture of the grain.
When to add paprika and saffron infusion?
After the tomato has reduced. Add the paprika for a moment, then the saffron right away so it does not burn.