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1
Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork.
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2
Mix in half of the Scotch bonnet.
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3
Save the other half of the chile pepper for the Salsa Criolla.
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4
Reserve the paste.
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5
Heat the stock in a pot.
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6
Add the mussels and clams.
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7
Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open.
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8
Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
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9
In a bowl, season the flour with salt and pepper.
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10
Lightly flour the sea bass.
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11
Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil.
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12
When it is quite hot, add the bass and sear until golden crisp.
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13
Remove the fish and reserve on a plate.
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14
Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass.
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15
Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer.
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16
Saute until just cooked.
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17
Remove the shrimp with a slotted spoon and reserve with the rest of the seafood.
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18
Now reduce the cooking liquid to a light syrup and pour over the seafood.
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19
Reserve.
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20
To a deep soup pot over medium-high heat add the remaining 1/4 cup oil.
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21
When it is hot add the garlic and onion.
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22
Cook until they start to caramelize, 8 to 10 minutes.
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23
Add the rice and stir to coat.
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24
Pour in the chicken stock, cover and cook for 10 minutes.
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25
Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more.
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26
Cover again and turn down the heat to medium-low, cooking for about 25 minutes.
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27
While the rice cooks, make the Salsa Criolla.
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28
When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
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29
Put the onion in a small bowl.
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30
Squeeze the limes over them; discard the rinds.
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31
To this add the garlic, Scotch bonnet, and cilantro.
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32
Season with salt and pepper, to taste.
