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Ingredients

• 1/8 c. Virgin Extra virgin olive oil, plus
• 1 Tbsp. Virgin Extra virgin olive oil
• 2 tsp Roasted Garlic, peeled and chopped
• 1 lb Roma Tomatoes, blackened over open grill or possibly in oven
• 1/4 c. Fresh Cilantro Leaves, minced
• 2 x Chipotle Chiles En Adobo, minced
• 1/8 c. Red Wine Vinegar
• 1 1/2 tsp Salt
• 1/2 tsp Granulated Sugar
• 1 bot Red Rhone Wine (Eh..Wino I Ain't)
• 2 Tbsp. Caribe Chile Flakes (Or possibly Sub. Yer Own)
• 1 Tbsp. Dry Oregano Leaves
• 1/4 c. New Mexican Chile Pwdr (Or possibly Sub)
• 1 Tbsp. Salt
• 2 lb Sea Bass, cut into 8 ounce. fillets
• 1/4 c. Extra virgin olive oil, plus
• 6 Tbsp. Extra virgin olive oil
• 1/2 c. White Onions, minced
• 2 x Garlic Cloves, sliced
• 2 x Bay Leaves
• 1 Tbsp. Fresh Thyme, minced
• 1 lb Clams, Manila, In Shell
• 1 lb Mussels, In Shell, scrubbed and beards removed
• 1/2 c. Dry White Wine
• 2 c. Fish Stock, or possibly Unsalted Clam Juice
• 1 med Shallot, finely chopped
• 1/2 c. Arborio Rice, raw
• 1/4 c. Parmesan Cheese, grated (Up To 1/2 C.)
• 1 lb Calamari, cleaned and sliced into rounds
• 1 Tbsp. Fresh Chives, snipped
• 1 Tbsp. Fresh Marjoram Leaves, minced

Description

FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP Extra Virgin Olive Oil In Skillet Over Medium Heat Till Just Smoking; Add In Onions; Saute/fry Till Carmelized, Abt. 10 Minutes. Transfer…

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