The size of your paella pan decides how many people you can feed and how good the socarrat turns out. Paella cooks in a thin layer of rice, so you want a wide pan that fits your burner rather than a deep one that holds more.
Paella Pan Size Chart
| Pan diameter | Main-course portions | Label on many pans |
|---|---|---|
| Under 22 cm (9 in) | 1 | 1 to 2 |
| 24 to 32 cm (9.5 to 12.5 in) | 2 | 2 to 5 |
| 34 to 38 cm (13.5 to 15 in) | 3 | 4 to 6 |
| 40 to 44 cm (16 to 17 in) | 4 | 6 to 10 |
| 60 cm (24 in) | Around 10 | 19 (Garcima label) |
The middle column is a chef’s rule of thumb for generous portions when paella is the whole meal. The right column is what manufacturers print on the pan or the box, which assumes smaller portions or several other dishes on the table.
How Much Rice Per Person?
A common guide is about 80 to 100 g of paella rice per person as a main course. The rice should sit in a thin, even layer, about the height of two fingers of liquid before it cooks. If the layer is too thick, the top cooks before the bottom and you lose the socarrat.
Match the Pan to Your Burner
Buy the widest pan your heat source can heat evenly. A small hob ring cannot heat a 46 cm pan, and the edges will stay cold. A proper paella burner solves this, and our guide to firewood, gas or induction explains the options.
Which Size Should You Buy?
- Cooking for 2: a 28 to 32 cm pan.
- Family of 4: a 38 to 42 cm pan, if your burner can heat it.
- Parties of 8 or more: a 50 cm pan or larger on a dedicated burner, or two smaller pans.
Ready to choose? See our paella pan picks or the full buying guide, then learn how to season your new pan.
