Should I season my paellera? I bought a carbon steel paella pan. I've looked up if people season it (link) but on Wikipedia I've read:


  As with other cast iron vessels, a seasoned pan or dutch oven should not regularly be used to cook foods containing tomatoes, vinegar or other acidic ingredients, as these foods will eventually remove the protective layer created during the seasoning process.


I think paella is pretty acidic food, so is it a good idea to season the pan?
You certainly should season it, else cooking in it will make it rust. Also, your iron intake will rise rapidly if it's not seasoned, which can become a problem if you're eating too frequently from it. 

What Wikipedia is telling you is to not use reactive metal vessels (cast iron or carbon steel) for acidic dishes at all. Not to use them unseasoned.