The right diameter for a Paellera?

17" (about 43 cm.) should be ok for 6-8. Just in case someday you have 10 hungry guests, you could buy a 18". But it depends on the size of your burner or oven. Carbon steel paellas are good. Just need some extra care. Dedicated burners are the way to go unless you are cooking over wood fire, which is the best (you know: smoke condensing over the paella, falls down to the paella, gives extra smoky flavour, etc.)

The Pata Negra paella pans looks awesome. Pro level.

http://www.tienda.com/paella/products/pp-26.html?site=1

To start with just use a large frying pan, but from time to time Lidl or Aldi (never can remember) do a double ring gas burner for about 30 Euros.

If you are in France, it is not a long drive to Spain (I do it all the time!) you can get a really good price in one of the local markets and buy a range of different size pans to suit your needs.

I have an 18" pan which in my opinion serves 4 to 5, the figures on that site you mention seem to be very abitious or maybe refer to "tapas" servings.

I have used my pan on a standard range, the balance was the hardest part but the results were good. If you have a 5 burner top with one in the middle you will be fine. You might want to try using a diffuser to spread the heat (I think that was what I did.)

I also got great results using a really cheap round bbq, I didnt put the back on when I assembled it so the pan could be placed centrally.

17 - 18" is probably max for a kitchen stove; but it depends on the stove.  If you can get the paellera over two burners, that's a good thing.  The limitation is, as already said, keeping the paellera from falling off the side. 

An outdoor grill is very convenient, as long as it's deep enough.   Considering the pan size you're talking about -- a great many aren't.  For most people, getting an adequate wood fire in their patio grill is fantasy.  Ordinary grill size and construction restricts them to gas or charcoal. You could, I suppose, throw a few vine trimmings or wood chips on the fire, or use a smoke bomb for a few minutes of cooking.     

BDL

42 Cm. would be better in case you have company or would like leftovers for lunch the next day ... I would also purchase one made in Valencia, where the dish originated.

Photo:

My Shellfish Paella

Margcata -- With affection and respect, a 24cm (9-1/2") diameter paellera is waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay too small for 6 people.  24cm is a nice individual serving. 

Something in the 42cm to 46cm range is the ticket.  Me, I put 42cm as the ideal size for dinner for four, and kind of a stretch for six.  46cm, vice versa.  On the one hand, better to have left overs than left outs.  On the other, 46cm is getting awfully big for a home stove.

IMO pan's region of origin doesn't matter much either.  Why would it?

BDL

BDL,

Apologies ... I honestly meant to state 42cm ... that is what I have in Madrid ... The one in the photo is just for a visiting older daughter and her daughter.

Have a nice summer Boar.

Ciao, Margi.