Paella Progress

This is the (half-eaten) result of my second try making paella.  It still needs a few tweeks but the flavor was outstanding and I am pleased.

What I di differently:

More saffron.  I was originally advised to use a 'pinch' of saffron.  I guess my pinches were to small.  I double the amount I used last time.

More salt.  Not a lot, but a little more salt.  The rice gets almost all it's flavor from the sofrito and broth. Initially I used a no-salt chicken broth and did not add any salt.  This time I added enough salt to make the broth sufficiently flavorful that I would eat it as a soup.

Rosemary.  I added some rosemary.