Paella, rice-based, gluten-free
One wide pan, no last stir needed once it's on the heat.
This is the base recipe: one batch, 14 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Paella rice2.8 lb
- Shrimp2.5 lb
- Saffron0.5 oz
- Peas14.8 oz
- Stock3 quarts
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- The pot takes as long as it takes. The cooking time is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
- Seasoning
- Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.
- Read the whole method before you shop. This is a planning recipe for paella, rice-based, gluten-free, not a certified kitchen test.
- Amounts below are one batch: 14 portions. Build a plan and this card scales itself to it.
- Brown, deglaze, cover, and cook low. Overnight rest improves the sauce. Reheat in its own liquor.
- The pot takes as long as it takes. The cooking time is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
- Holds about 40 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Day-of only. Do not make this ahead and invent a hold.
Base recipe: one batch, 14 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: about 45 minutes at the stove either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Stovetop · Cold storage · Landing space
contains fish · contains shellfish