Pour in about 1/2 cup of white wine and clean pan. Let it boil to evaporate stirring the vegetables. Season with about 1TB of paella seasoning and some fleur de sel or flakey salt. Keep sautéing till a little limp - when cooked but still crispy, remove and pour over your fish.
Rice: use left over rice. Add more olive oil in same pan and crush a peeled garlic and sauté till golden brown. Add the cooked left over rice. Season with fleurand serve. It will pickup the rest of the color from the pan.
Squeeze lemon and eat!
I loved it.
This is how I use the seasoning.