r/paella

I have a model 400 double burner and a 15.5” carbon steel pan. I’ve been locking in my recipe preferences, and really like a thinner layer of rice - around 300g - 325g. My problem is that it’s the perfect amount for 4-5 servings.

I’d love a bigger pan for a slightly larger crowd. I think 22” is about as big as I could go with the model 400 burner. Would a 20” be more manageable, or have any upside?

Or conversely, has anyone bought a 20” and wished they had opted for a 22”?

And I would love to hear if anyone has dialed in a perfect rice amount for a larger pan. Thanks!!

I found myself some flats beans and tried to keep it as traditional as possible here in California. I felt like it turned out pretty decent but would love some feedback.

Hi, my dish from the Netherlands 🇳🇱. It contains Bomba rice, fish stock, onion & garlic, smoked paprika powder, safron (water), tomatopulp, mussels and shrip. It was delicious, I only did not get the soccarat. On the bottom there was some liquid left. Let me know what you think, but be respectful 😉