Calculate Paella Cost Per Portion
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Bomba Rice | kg | — | ||
| Chicken Thighs | kg | — | ||
| Prawns (shell-on) | kg | — | ||
| Mussels | kg | — | ||
| Squid | kg | — | ||
| Saffron | kg | — | ||
| Canned Tomatoes | kg | — | ||
| Olive Oil | liter | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Bomba rice absorbs more liquid and holds shape better — worth the 30% price premium for catering.
- Buy shellfish whole and shell in-house for 40% savings vs ready-prepared seafood.
- One 45cm pan comfortably serves 8–10 people — factor pan depreciation into operational costs.
- Saffron cost is significant: use 0.1–0.15g per portion and source in bulk for savings.
- Pre-making sofrito base 24h ahead concentrates flavour and saves on-site preparation time.
Frequently Asked Questions
Use 80–100g dry Bomba rice per person for a main course. For a buffet or tapas-style service, 60–70g is sufficient. Bomba expands to 2.5–3× its dry volume.
A well-costed chicken or vegetarian paella should sit at 22–28% food cost. Seafood paella typically runs 30–38% due to shellfish costs. Price accordingly.
A 60cm pan comfortably serves 18–24 people as a main course, or up to 30 as part of a buffet spread.
The sofrito, stock and rice can be 80% cooked in advance. Finish on-site for the socorrat (crispy base) for the best result. Full pre-cooking degrades texture.