Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos)

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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

Salsa Criolla:

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