Measurements and quantities for paella: Definitive guide

You don’t fix paella by stirring the rice—you win earlier, with clear measurements and a thin layer. Here’s my step-by-step method to get dry, flavorful rice with socarrat… without ever reaching for the skimmer.

The Quick Rule: grams per person and rice-to-stock ratio

Quick summary

• Rice per person (dry paella): 80–90 g if you use Bomba (I work with 85 g as a base). In my case, 80–90 g per person is the safe zone and I never wash the rice: keeping it dry preserves flavor absorption.
• Rice per person (brothy): about 50 g (guideline).
• Base ratio for Bomba: 1 cup rice : 3 cups boiling stock. I always add the stock very hot—cold stock slows cooking and leaves the grain uneven.
• Unless you want a brothy finish, don’t cover the pan while cooking.

Bomba rice (my 80–90 g baseline)

• Why Bomba: it tolerates long evaporation and “drinks” stock with minimal grain breakage.
• Don’t wash it. I never do: residual moisture reduces absorption, so you lose flavor.
• Indicative timing: 8–10 min high heat + 8–10 min medium-low (no stirring). Adjust to your heat source and pan diameter.

Alternatives and what changes

• Calasparra (great “premium” swap): treat like Bomba (80–90 g per person).
• Other varieties (Sénia, Albufera, etc.) may need slightly less or more stock. Practical rule: start at 1:3 and adjust ±10% based on real evaporation (heat and diameter).
• If in doubt, hold back 200–300 ml of very hot stock for small corrections (see below).

Real tip: When there’s almost no liquid left, taste a grain: you’re after al dente. If it’s hard, add 30–60 ml of boiling stock by the spoon, without stirring, and let it absorb on low heat.

Paella pan size and layer thickness: 50% of success

Paella cooks across the surface, not in height.
Your rice layer should be 1–1.5 cm max. Any thicker → the center undercooks and forces you to stir (goodbye paella, hello risotto).

In my kitchen, for 4 servings I use a 45–50 cm paella pan and get the perfect layer. If I squeeze 7 servings into the same diameter, I reduce stock because evaporation is higher and I still want it to dry in a thin layer.

Recommended diameters by servings

Use as a guide. If you like an ultra-thin layer, go one size up.

Why 1–1.5 cm makes all the difference

• Even evaporation: liquid pulls back across the whole surface, not just the rim.
• Loose grains: less pressure between grains, less free starch.
• Controlled socarrat: the base browns without burning the top.

How much water per cup/kilo? Methods that never fail

Cup/glass method (Bomba)

• Home standard: 1 cup rice ≈ 200 g.
• 1 cup Bomba rice → 3 cups boiling stock.
• If your cup is 250 ml, then 1 cup rice → 750 ml stock.

Per-person conversion (Bomba)

• 85 g rice per person ≈ 0.4 cups.
• Stock per person: ≈ 1.2–1.3 cups (300–330 ml).

1 kilo of rice: stock and servings

With Bomba (1:3 by volume and 1 cup ≈ 200 g):

• 1 kg rice → ~5 cups → ~15 cups stock → ~3.75 L.
• Yields about 11–12 servings at 80–90 g of rice per person.

My shortcut when I don’t want to think: multiply the rice volume ×3 for stock; I also loosen the sofrito with a ladle of stock beforehand (compensates for high early evaporation).

Quick table: servings → rice → stock

Base: 85 g per person and 1:3. Adjust ±10% for heat/pan diameter.

* 1 cup ≈ 200 g rice (approx.)

Heat, evaporation, and fine-tuning

• Gas: controllable, even heat. Ideal for a strong initial blast, then lower.
• Induction: high power but limited hot zone. Rotate the pan now and then (rotate, don’t shake the rice) to even things out.
• Wood fire: maximum evaporation and aroma; needs a careful hand with intensity.

Useful signals (no stirring):

• Lively bubbling + raw-rice aroma → strong evaporation phase (min 1–8).
• Small waves and deeper sound → middle phase (min 8–16): the “heart of the grain” cooks here.
• Fine crackling → very little liquid left (min 16–18): taste a grain and decide if you need a micro-adjustment.

I prefer to keep 200–300 ml of boiling stock on hand. If the grain is just shy of done, I add 30–60 ml by spoon around the edge, without touching the rice.

Doneness and micro-corrections—without ruining the paella

If it’s hard and there’s no liquid left

1. Add 30–60 ml of boiling stock around the perimeter.
2. Gentle heat for 30–45 s, listen for the bubbling.
3. Repeat once if needed. Don’t stir.

If it’s mushy or clumpy

• You added too much liquid or stirred. Next time: thinner layer, hotter stock, and don’t cover (except during the final rest).
• Soften the initial blast if your pan is very wide (prevents violent boiling that releases starch).

Salt adjustment

• Season the stock, not the rice. The rice takes in salt with the liquid; if you correct later, it tastes salty outside and bland inside.

Sofrito, stock, and flavor—where paella is won

• Quick sofrito (no onion): When I’m in a hurry, I go with tomato, garlic, and smoked paprika. If I use onion, I slow-cook it for a couple of hours ahead—otherwise it releases water and complicates cooking.
• Homemade or boosted stock: If store-bought, I boost it 20–30 min with shrimp/langoustine shells and a piece of serrano ham; for a vegan version, mushrooms + onion + carrot. I always strain it and keep it boiling before adding.
• Seafood: I sear it at the start and remove it; it goes back in at the end so it reaches the table juicy.

Perfect socarrat and resting: the crunchy finale

You chase socarrat at the end. When the rice is done and almost dry:

1. Raise to medium-high heat for 30–40 s.
2. Ear test: I lean in and listen for a faint crackle.
3. Stop the carry-over: take the pan off the heat and set it on damp towels for 1 minute.
4. Rest 5 min under a cloth or paper. Serve in the pan.

That way the socarrat releases without burning, and the grains finish settling with the residual vapors.

Common mistakes that ruin your paella—and how to avoid them

• Washing the rice → don’t: you lose absorption and flavor.
• Stirring during cooking → breaks the starch sheath and makes it clump.
• Pan too small for too many servings → thick layer and raw center.
• Cold or lukewarm stock → slows cooking and throws off doneness.
• Covering while cooking → traps steam = gummy grain.
• Not tasting before the end → you’ll be too late to fix it.

Quick FAQs

How many grams of rice per person for a dry paella?
80–90 g if you use Bomba/Calasparra; I work with 85 g.

What’s the rice-to-stock ratio?
For Bomba, start at 1:3 by volume (boiling stock). Adjust ±10% to heat and pan diameter.

How much water/stock for 1 kg of rice?
With the 1:3 rule and 1 cup ≈ 200 g: ~3.75 L.

How do I save undercooked rice at the end?
Add 30–60 ml boiling stock around the edge, let it bubble, repeat once if needed. Never stir.

How do I get socarrat without bitterness?
30–40 s of medium-high heat at the end + listen for the crackle; stop carry-over on damp towels and let it rest.

Summary table

Bomba rice, 85 g per person, 1:3 ratio with boiling stock:

Quick glossary

• socarrat: toasted, crispy layer at the bottom
• fumet: concentrated stock
• paella pan (paellera): the wide, shallow pan for paella
• regaeta: a small “extra handful” of rice