Harvest is a communal and intense time of the year. It is when everyone comes together to “get it done.” I like to think of paella as an end-of-summer version of a winter fondue, a communal dish, something to share around one table.
I cook my paella over an outdoor wood fire. It runs around 400º F or 200º C. It is easily done over your stovetop as well. Be sure to get the hard Spanish chorizo rather than the soft, fresh Mexican variety.
This is definitely the time you want to follow best practices and prepare your mise en place. Paella is built in stages, and you’ll want to be ready in advance.