Asopao (Venezuelan “Paella”)

Ingredients

• Juice of one lime, or more to taste
• 2 cloves garlic, peeled and finely minced
• 1 teaspoon hot red pepper flakes, or more to taste
• 1/2 cup extra virgin olive oil
• 1/4 cup finely minced fresh cilantro leaves
• 2 1/2 pounds mixed seafood, such as mahi-mahi, shrimp, calamari, red snapper, octopus, etc., cleaned and trimmed
• Sea salt
• freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 cup chorizo or other cooked or cured sausage, diced
• 1 onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1 red bell pepper, stemmed, seeded, and diced
• 4 scallions, trimmed, green and white parts thinly sliced
• 1/3 cup finely minced fresh cilantro leaves
• 1 1/4 cups short-grain rice, such as Bomba or Calispara
• 3/4 cup dry white wine
• 1 1/2 pounds shellfish, such as Manila clams or mussels (optional)
• 6 cups seafood stock, or more as needed (homemade or store-bought)
• Pickled red onions
• Chimichurri or salsa verde
• Aioli
• Avocados
• Chopped fresh cilantro
• Lime wedges