"Paella historically used up leftover or plent [ily] available seafood," says chef Verzino. If you are comfortable cooking frozen seafood, you can clean out your freezer this way.

4. Add the rice to the paella pan and stir it gently to coat with the pan mixture. Pour in 3 1/2 cups of the simmering stock, keeping the remaining stock simmering in case it is needed later.

Serves 4.3. Cut the halibut into 8 chunks, season it with salt and pepper and sear it briefly in the same pan, turning once. Do not cook it all the way through, but lift it out of the pan and set ...

2. Heat the olive oil in a large, shallow frying pan over medium-high heat. Fry the pork sausages, 5 – 7 minutes or until golden brown. Remove from the pan with a slotted spoon and set aside. 3 ...