Bring water to a boil and add chicken soup base and saffron. Cook the minute rice according to package directions; set cooked rice aside.

Cut carrots and celery into bite-size pieces and boil or microwave until tender; drain and set aside.

Slice the onion and sauté in vegetable oil until translucent; remove and set aside.

If using seafood or chicken, prepare separately: fry or sauté shrimp with garlic, cook scallops or mussels as desired, or fry flour-dusted chicken pieces. Set cooked proteins aside.

In a large serving bowl, combine the cooked rice, cooked vegetables, sautéed onion, peas, corn, pepper, dried chili peppers, garlic powder, basil and oregano. Mix thoroughly to distribute flavors.

Add optional cooked proteins on top or mix in. Sprinkle parsley or chopped green onions/chives over the paella. Adjust salt and seasonings to taste and serve warm.

Leftovers suggestion: add soy sauce and briefly pan-fry to make fried rice.