Seafood Stew with Rice and Salsa Criolla Arroz con Mariscos

Ingredients

• 1 yellow bell pepper, roasted, peeled, stemmed, and seeded
• 1 Scotch bonnet, minced
• 7 cups chicken stock
• 12 mussels, cleaned
• 12 clams, cleaned
• 1 pinch saffron threads
• 2 tablespoons all-purpose flour
• Kosher salt and ground black pepper
• 1/2 pound sea bass, cut into 2-inch pieces
• 1/2 cup annatto oil or canola oil
• 1/4 pound calamari, cut into rounds
• 1 pound shrimp, peeled and deveined
• 1 (12-ounce) bottle dark beer
• 4 cloves garlic, minced
• 1 large red onion, diced small
• 4 cups long-grain white rice
• 1 cup chopped cilantro leaves
• Salsa Criolla, recipe follows
• 1 cup sweet peas, cooked
• 1/2 medium Spanish onion, diced
• 2 limes
• 2 cloves garlic, minced
• Reserved minced Scotch bonnet
• 3 tablespoons chopped cilantro leaves
• Kosher salt and ground black pepper

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