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.