Can i dilute this or do i need to use it full strength? it is very expensive because i need 3 quarts of stock to make paella for 12 people.

If cost is a serious issue and you really, really, really need to 'stretch' the broth, then use clam juice... but please read on: I recently purchased this (as an experiment), and have yet to use it, but the instructions state that the broth be used full strength. Based on that, I'd say that diluting it with water would be an unwise gamble and put you off just based on a weak, diluted taste. Now, I scratch make paella at least once per month (always happily working toward a perfect paella). For seafood paella, I use plain old, bottled clam juice, pre-boiled with a coarsely chopped onion, white wine -- and with shrimp and lobster shells (separated from their fleshes that will be used later in my recipe). Back to the Aneto product, other than the seafood ingredients included for the broth 'seafood-ness', there are common ingredients thrown in, i.e., tomato, onion, fennel, etc. that you could have easily (and more cheaply) added yourself if you started from scratch. The only 'unusual' seasoning listed on the Aneto product is saffron. Is it 100% required? Well, per a Spaniard acquaintance of mine... only if one eats out (in Spain) and needs to have a 'genuine' paella (of which there are more than a few kinds). Otherwise, Spaniards (in general) use turmeric-based coloring (colorante) and just to get the rice looking right. Me? I demand the real deal since saffron (even in very small amounts) adds color AND a sort of heady muskiness; I add that to my boiling clam juice broth. As to it's expense, do not purchase saffron from supermarkets (who price it at absolutely larcenous levels). Over the coarse of ~16 years I've purchased two 1 ounce tins of saffron from Indian food markets at ~$95 per tin. The first tin lasted me ~9 years (double zip-lock bagged), and the saffron comes from... Spain. PS: I cut my seafood into small chunks; additional seafood surface area delivers more flavor to your dish. Good luck!

The instruction say to use an 8.82" diameter pan. that can't be right...?

I use whatever size pan makes sense for the quantity of rice and number of people who I am feeding. I use a larger size than that diameter.

What are the ingredients ?

If you click on the images of the product you can view the full ingredients list: Water, angler fish, cod fish, conger, scorpion fish, crab, mussels, prawns, cockles, tomato, onion, virgin olive oil, carrot, leek, fennel, celery, sea salt, garlic, paprika, saffron.

Aneto Seafood Paella Cooking Base Broth, 33.83 Fluid Ounce

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