Paella for a crowd
EventCalc plans 225 ml of vegetable stock per adult — one serving of the underlying recipe. For 10 people that is 2.25 l, for 20 people 4.5 l. The basis is a published recipe for 4 servings, scaled linearly to your guest count — without inventing a finished weight for the cooked dish, which the source does not state.
Calculate your own guest count
- Olive oil
- 225 ml
- Paella / risotto rice
- 1.5 kg
- Vegetable stock
- 4.5 l
- Chilli flakes
- 6 g
- Sweet paprika powder
- 13 g
- Mixed seafood (frozen, cooked)
- 3 kg
Seafood paella for different group sizes
| People | Servings | Vegetable stock | Mixed seafood (frozen, cooked) | Paella / risotto rice | Shopping |
|---|---|---|---|---|---|
| 5 | 5 | 1.13 l | 750 g | 375 g | 3 × 400 ml |
| 6 | 6 | 1.35 l | 900 g | 450 g | 4 × 400 ml |
| 8 | 8 | 1.8 l | 1.2 kg | 600 g | 5 × 400 ml |
| 10 | 10 | 2.25 l | 1.5 kg | 750 g | 6 × 400 ml |
| 20 | 20 | 4.5 l | 3 kg | 1.5 kg | 12 × 400 ml |
| 30 | 30 | 6.75 l | 4.5 kg | 2.25 kg | 17 × 400 ml |
| 50 | 50 | 11.25 l | 7.5 kg | 3.75 kg | 29 × 400 ml |
Read straight off: 5 people 1.13 l, 8 people 1.8 l, 10 people 2.25 l, 20 people 4.5 l. Every row is produced by the same engine as the interactive Seafood paella calculator above.
For seafood paella, EventCalc scales rice, seafood, vegetable stock and peas to your group.
How much vegetable stock per person?
The recipe lists 900 ml of vegetable stock for 4 servings. Divided by the serving count that is 225 ml per adult. This is the raw ingredient amount before cooking, not the weight of the finished dish.
Per adult that comes with: Mixed seafood (frozen, cooked) 150 g, Paella / risotto rice 75 g.
Seafood paella for adults and children
A child counts as 0.6 servings. 10 adults and 5 children therefore come to 13 servings. The child factor is a declared EventCalc assumption — the recipe itself gives no child-specific value.
Ingredients and shopping quantities
| Ingredient | Recipe (4 servings) | 10 people | 20 people | 30 people | 50 people | 100 people |
|---|---|---|---|---|---|---|
| Onions | 1 pcs | 2.5 pcs | 5 pcs | 7.5 pcs | 12.5 pcs | 25 pcs |
| Garlic | 2 pcs | 5 pcs | 10 pcs | 15 pcs | 25 pcs | 50 pcs |
| Red bell pepper (each) | 1 pcs | 2.5 pcs | 5 pcs | 7.5 pcs | 12.5 pcs | 25 pcs |
| Yellow bell pepper (each) | 1 pcs | 2.5 pcs | 5 pcs | 7.5 pcs | 12.5 pcs | 25 pcs |
| Olive oil | 45 ml | 113 ml | 225 ml | 338 ml | 563 ml | 1.13 l |
| Paella / risotto rice | 300 g | 750 g | 1.5 kg | 2.25 kg | 3.75 kg | 7.5 kg |
| Vegetable stock | 900 ml | 2.25 l | 4.5 l | 6.75 l | 11.25 l | 22.5 l |
| Chilli flakes | 1 g | 3 g | 6 g | 9 g | 16 g | 31 g |
| Sweet paprika powder | 3 g | 6 g | 13 g | 19 g | 31 g | 63 g |
| Mixed seafood (frozen, cooked) | 600 g | 1.5 kg | 3 kg | 4.5 kg | 7.5 kg | 15 kg |
| Peas (frozen) | 150 g | 375 g | 750 g | 1.13 kg | 1.88 kg | 3.75 kg |
| Lemon | 1 pcs | 2.5 pcs | 5 pcs | 7.5 pcs | 12.5 pcs | 25 pcs |
The "Recipe" column is the source's original figure. Every other column is scaled from it: for 10 people that is 2.5 times the recipe.
For shopping, EventCalc rounds up to whole packs: for 20 people that is 12 × 400 ml of vegetable stock. The surplus is reported openly rather than rounded away.
Listed without an amount
The recipe lists these without a quantity: Salz, Pfeffer, 1 Prise Safran. EventCalc invents no gram figure for them and therefore does not include them in the shopping list.
How EventCalc works out the quantity
The recipe states a serving count but no weight for the finished dish. That is why the planning unit here is "serving" and not "grams of Seafood paella". An invented gram figure would imply a precision the source does not support.
The same principle applies to price: ingredients with a verified market reference feed the cost estimate, ingredients without one stay openly reported as missing. An incomplete estimate is never presented as a final total.
Sources & data status
- REWE: Paella mit MeeresfrüchtenVerified by EventCalc on Sep 3, 2026
How EventCalc separates source values, its own assumptions and price status is explained on the methodology page.
Frequently asked questions
- How much Seafood paella for 20 people?
- Onions: 5 pcs, Garlic: 10 pcs, Red bell pepper (each): 5 pcs (see the table for the remaining ingredients).
- How is it scaled from the recipe basis?
- Every ingredient amount is multiplied by "servings needed divided by 4". For 20 people that is 5 times the recipe.
- How are children calculated?
- EventCalc counts 0.6 servings per child. The recipe itself gives no child-specific value — the factor is a declared EventCalc assumption.
- How much rice per person for paella?
- Derived from the recipe: 300 g of paella/risotto rice for 4 servings, so 75 g of dry rice per serving. That is a derivation from this specific recipe, not a general paella recommendation.
- Fish or vegetable stock?
- The recipe allows either. EventCalc uses the vegetable-stock option by default because a verified market reference exists for it — an EventCalc choice, not a requirement of the source.
More dishes
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