When planning paella, the right portion size ensures your guests are satisfied without overspending or wasting ingredients. Here's a quick breakdown:
- Main course: Use 100g of dry rice per person. For bigger appetites, increase to 125g.
- Starter: Reduce to 60g per person or 30g if it's part of a larger spread.
- Cocktail portions: Use 40–45g of dry rice per person for lighter servings.
For every 1kg of rice, you'll need about 3 litres of stock. A 1kg bag of rice typically serves 11–12 people as a main course. If you’re catering for a large group, consider using multiple pans to maintain quality and achieve the perfect socarrat (crispy rice crust).
Costs:
- Full portions: R160 per person for seafood or chicken, R149 for mushroom.
- Cocktail portions: R84 per person for seafood or chicken, R79 for mushroom.
For live catering in South Africa, professional setups like Tutto Paella offer fresh, on-site preparation, making your event both delicious and memorable.
Paella Portion Sizes and Pricing Guide Per Person
Paella Sizes for 3, 4, 5, 8 or 10 people #paellapansize
sbb-itb-50226ce
Standard Paella Portions Per Person
When planning paella for South African events, portion sizes can vary depending on the occasion. These guidelines help ensure accurate serving sizes and cost estimates for different settings.
Full Portions
For a main course, a full portion typically requires 80–90g of dry rice per person. Professional caterers often work with an average of 85g per person. This generous serving is usually paired with prawns in their shells and chicken on the bone. To put it into perspective, 1kg of dry Bomba rice can serve about 11–12 people, which aligns with home recipes using 500g to feed six people.
In terms of pricing, full portions are approximately:
- R160 per person for Seafood or Chicken & Chorizo paella
- R149 per person for Mushroom paella
(Prices exclude VAT).
Cocktail Portions
Cocktail portions, designed for lighter meals or events with multiple courses, use 40–45g of dry rice per person - half the size of a full portion. This style works well for corporate events, formal gatherings, or multi-course menus. Proteins in cocktail servings are typically pre-prepared and served in small bowls for convenience.
Pricing for cocktail portions is approximately:
- R84 per person for Seafood or Chicken & Chorizo paella
- R79 per person for Mushroom paella
(Prices exclude VAT).
For larger events, the smallest professional catering pan can produce 20 full portions or 40 cocktail portions, making it a practical choice for big gatherings.
Factors That Affect Paella Portions
Determining how much paella to prepare isn't just about counting heads. The type of event, how the dish is served, and what else is on the menu all play a role in deciding whether you'll need a hearty 125g of dry rice per person or a more modest portion.
Event Type and Guest Appetite
The nature of the gathering makes a big difference. For casual get-togethers, you might want to plan for up to 125g of rice per person. On the other hand, a formal dinner usually calls for about 100g per guest. If paella is part of a multi-course meal, you can scale back to around 60g per person to leave room for other dishes.
Serving Style: Buffet vs Plated
How you serve the paella also impacts portion sizes. Plated service allows for precise control, often using the "Thin or Valencian layer" method, which highlights the dish's rich flavours and the prized socarrat crust. Buffet-style service, however, usually requires more as guests tend to serve themselves generously.
Side Dishes and Accompaniments
The presence of other dishes on the menu can significantly influence how much paella you'll need. If paella is just one of several side dishes, you’ll only need about 30g of dry rice per person. When it's served as a starter before the main course, 60g per person should suffice. The more side dishes and accompaniments you include, the less paella each guest is likely to eat - helping you manage portions and avoid waste.
Tutto Paella Portion Sizes and Pricing
Tutto Paella serves up three delicious paella options, available in two portion styles to suit different events. Whether you're hosting a relaxed gathering or a formal affair, they’ve got you covered. Full portions come with prawns in the shell and chicken on the bone - perfect for laid-back settings. Cocktail portions, on the other hand, are served in small bowls with shelled proteins, ideal for more formal occasions. Below are the details on ingredients, pricing, and minimum order requirements.
Minimum orders:
- Full portions: 40 servings
- Cocktail portions: 80 servings
Seafood Paella
A seafood lover's dream, this paella includes prawns, calamari, mussels, and parsley, finished with a drizzle of extra virgin olive oil.
- Full portion: R160
- Cocktail portion: R84
(Prices exclude VAT.)
Chicken Paella
This hearty option features free-range chicken, chorizo, green beans, red peppers, artichokes, and a touch of smoked paprika.
- Full portion: R160
- Cocktail portion: R84
(Prices exclude VAT.)
Mushroom Paella
For vegetarians, this option combines portobellini, shimeji, and oyster mushrooms with char-grilled fennel, all enhanced by a drizzle of truffle oil.
- Full portion: R149
- Cocktail portion: R79
(Prices exclude VAT.)
All paellas are prepared fresh on-site in giant pans right in front of your guests, creating a lively and interactive experience. Cooking takes about 1 hour and 15 minutes, ensuring each dish is served hot and flavourful.
Paella Pan Sizes and Guest Counts
Selecting the right pan size is crucial when it comes to serving the perfect paella. Tutto Paella follows the Valencian thin-layer method, where rice is spread to about 1 cm thick. This technique ensures even cooking and produces the much-loved caramelised crust, also known as socarrat, at the bottom of the pan. The recommendations below are based on this method to help determine the best pan diameter for various guest counts.
"It's better to underfill a paella pan than to overfill it. A thin layer of paella (up to about 1 cm deep) cooks and tastes better." – The Paella Company
Pan Diameter Recommendations
For live catering, Tutto Paella uses professional-sized pans that meet their minimum order requirements. Here’s a quick guide:
- A 90–100 cm pan serves 20–30 guests using the thin-layer method.
- A 115 cm pan is ideal for 40–50 guests.
These larger pans provide ample surface area, which is essential for achieving that crispy socarrat without overcrowding the rice. Keep in mind that manufacturer labels often list 'tapas' portions; for main courses, expect to serve only about half the number indicated. This method prioritises quality, ensuring the best flavour and texture.
Scaling for Larger Events
For events with more than 60 guests, maintaining the thin-layer approach is key to delivering high-quality paella. Instead of using oversized pans, opt for multiple pans to preserve the cooking technique. This also allows you to offer variety, such as seafood paella or a vegetarian mushroom option, giving your guests a more diverse dining experience.
How to Calculate Paella Portions
Portion Calculation Formula
To figure out how much rice you’ll need, multiply the number of guests by 85 g for full portions or 42.5 g for cocktail portions. Then, convert the rice weight into volume (1 kg ≈ 1 L) and multiply that volume by 3 to determine the amount of stock required.
Worked Examples
Let’s break this down with a couple of scenarios:
Example 1: 40 Guests (Full Portions)
If you’re hosting a sit-down dinner for 40 people, here’s how to calculate:
- Rice: 40 × 85 g = 3,400 g (or 3.4 kg) of rice.
- Stock: Since 1 kg ≈ 1 L, 3.4 kg equals 3.4 L of rice volume. Multiply that by 3 to get:
3.4 L × 3 = 10.2 litres of stock.
This amount of rice and stock is perfect for a 115 cm pan, which meets the requirements for Tutto Paella's live catering services.
Example 2: 80 Guests (Cocktail Portions)
For a cocktail-style event with 80 guests, the calculation uses smaller portion sizes:
- Rice: 80 × 42.5 g = 3,400 g (or 3.4 kg) of rice.
- Stock: Again, 3.4 kg of rice equals 3.4 L in volume. Multiply by 3 to get:
3.4 L × 3 = 10.2 litres of stock.
Interestingly, 80 cocktail portions require the same amount of rice and stock as 40 full portions. This makes it easier to adjust your planning based on the type of event.
Pro Tip: Always have an extra 200–300 ml of boiling stock ready. This will help you manage any unexpected evaporation during cooking, ensuring your paella stays moist and the rice reaches that perfect al dente texture.
Conclusion
When preparing paella, aim for 100 g of dry rice per person for a full portion or 60 g per person for smaller cocktail servings. Use about three times the volume of stock compared to the rice to ensure it cooks perfectly.
The secret to a great paella lies in using the right pan and spreading the rice in a thin, even layer. This technique not only helps create the sought-after socarrat (that crispy, caramelised layer at the bottom) but also ensures each grain is infused with rich, savoury flavours, making every bite a delight.
If you'd rather leave the cooking to the experts, Tutto Paella has you covered. They prepare each dish fresh on-site in just 75 minutes, using traditional methods to deliver an authentic taste. Choose from their Seafood (R160 full / R84 cocktail), Chicken (R160 full / R84 cocktail), or Mushroom (R149 full / R79 cocktail) options to suit any preference or dietary requirement.
FAQs
How do I calculate the right amount of paella to serve for different events?
The amount of paella you’ll need varies based on the type of event and how it’s being served. Casual gatherings or buffet-style meals usually call for smaller portions, like tapas, while more formal events often require larger, plated servings.
For a casual setup, plan for about 100–125 g of dry rice per person. If you're hosting a formal, plated meal, increase this to 150–200 g of dry rice per person. Multiply these amounts by the number of guests to calculate the total rice required. Don’t forget, you’ll need approximately 2.25 cups of stock for every cup of rice (or 3 cups if you’re using bomba rice).
When using a paella pan, keep the rice layer to 1 cm thick for even cooking. For instance, a 40 cm pan is ideal for serving 8–10 people as a main course, while a 30 cm pan works for 4–5. Be sure to adjust quantities according to your pan size and guest count to avoid waste while ensuring everyone gets a satisfying portion.
How do I achieve the perfect crispy socarrat in paella?
To achieve the perfect socarrat - that irresistible, crispy golden layer of rice at the bottom of a paella pan - you’ll need to pay close attention to timing, heat, and liquid control.
Start by choosing bomba rice (about 85 g per person). Don’t rinse the rice; the starch is essential for absorbing the stock and forming the crust. Stick to a 1:3 ratio of rice to hot stock - for example, 1 cup of rice to 3 cups of stock. Using hot stock is key because cold stock can interrupt the cooking process.
Cook the paella in two phases. Begin with high heat for 8–10 minutes to allow the rice to absorb the liquid and create a solid base. Then lower the heat to medium-low for another 8–10 minutes. Avoid stirring during this time so the liquid can evaporate evenly. To finish, turn up the heat briefly - just 30–60 seconds - to crisp up the bottom layer. Once done, let the paella rest for 5–10 minutes to allow the socarrat to set.
By following these steps, you’ll create a crispy, flavour-packed socarrat that’s bound to wow your guests.
How do I calculate the amount of stock needed for paella?
To get the right amount of stock for paella, start by calculating the rice needed: 80–100 ml of uncooked short-grain rice per person. Once you have the total rice amount, apply the correct stock ratio: 2.25 cups of stock per cup of rice for regular short-grain rice, or 3 cups of stock per cup of rice for bomba rice. For convenience, convert cups to millilitres (1 cup ≈ 240 ml).
Here’s an example: if you’re cooking for 6 people with regular short-grain rice, you’ll need about 3 cups of rice. Multiply that by 2.25 to get 6.75 cups of stock, which is roughly 1 620 ml (1.6 litres). If you’re using bomba rice, you’ll need 9 cups of stock, equalling about 2 160 ml (2.2 litres). To avoid any surprises, have an extra 10% of hot stock on hand in case it evaporates more quickly than expected.
This method takes the guesswork out of cooking paella, ensuring it’s perfectly moist and cooked every time.