Polished Steel & Enamelled Steel Paella Pan Serving & Sizing Guide

Paella pans are traditionally sized by their top diameter, with the base being slightly smaller due to the pan's sloping sides. Choosing the right pan size is crucial for cooking paella, as an overfilled pan is a common mistake that can ruin the dish. Below, we’ve provided detailed information to help you select the perfect pan.

• Main Course vs Tapas Portions

Each pan is labeled by the manufacturer with the number of "Raciones" (tapas-sized portions) it can serve. However, in Spain, paella pans are rarely used to serve the number of portions indicated. For example, a 50cm pan is marked for 14 tapas portions but is typically used for about 8 main course servings (or fewer). Since this sizing convention is standard across Spanish manufacturers, we’ve added a column for main course servings to give a more accurate idea of the pan’s capacity.

• Minimum Portions per Pan

It’s better to underfill a paella pan than to overfill it. A thin layer of paella (up to about 1cm deep) cooks and tastes better. As a rule of thumb, the minimum number of main course portions is roughly half of the tapas portions listed. For example, a 50cm pan with a maximum of 8 main course portions would have a minimum of 6–7 portions (14 tapas portions ÷ 2).

• Cooking on a Gas Hob

Even heat distribution is essential, especially during the final stages of cooking when the rice is absorbing the liquid. The flame doesn’t need to cover the entire base, but a small, concentrated heat source in the center should be avoided. A standard gas hob can accommodate pans up to 36cm (or 38cm, depending on burner size). Larger pans can be used if they span multiple burners, but you’ll need to move the pan (not stir the paella!) during cooking to ensure even heat distribution.

Important Note:  Traditional paella pans are designed for gas hobs or open fires. If you’re cooking on an electric stove or AGA, you’ll need one of our flat-bottomed paella pans for optimal results.