Paella is traditionally meant to feed many. The Italians call it risotto, the Spanish, paella. There are similarities and differences, of course, such as the smoky paprika and saffron in paella, and the parmesan and creamy nature of risotto.
I don't know about you, but come Christmas, my Facebook feed is filled with pictures of people making paella. And yet, the best paella I ever had was on a sunny day at an outdoor café in Barcelona, Spain. In other words -- why make it only once a year? In winter?