I’d forgotten all about the Maggi stuff. Will get some. Used it years ago and agree was v good. Try not to use “arificial” seasonings but sometimes a little bit of, say, Aromat, helps to whizz things up a bit. There are also some good Italian or Mediterranean seasonings in the dried herbs ranges. And, talking of Paella, I try to add a few fresh prawns to it. Peel them first, obviously, then make a stock by boiling the shuckings for half hour and straining. Then use the stock in place or veggie or chicken stock to make Paella. Don’t need extra flavourings with that! (Also, I never use chorizo in it, find it drowns out all the other flavours)