Heat 2 cups of the stock in the microwave in a glass measuring cup and stir in the Goya Sazón.
Preheat a large, high-sided skillet over medium heat. Add the oil and heat until it sizzles.
Add the onions, season lightly with salt and black pepper, and cook until soft and golden.
Stir in the hot sauce and cook, stirring frequently so the onions don’t burn.
Stir in the chorizo, and when the chorizo is softened and starts to color the onions, stir the rice into the pan.
Add the stock (including the seasoned stock) to the rice in ½-cup increments, stirring until each pouring of liquid is absorbed, and then add more. It is hard to know exactly how much liquid you will use; depending on heat and time, it will be between 10 and 12 cups.
After about 15 minutes of stirring in liquid, add the bell pepper and peas to the rice.
The total stirring time for the rice is 20 to 25 minutes. Stir frequently so that the rice does not stick.
Preheat the oven to 350°F.
Transfer the rice to one large or two smaller shallow, two-handled pans.
Nestle the mussels, clams, and shrimp into the top of the rice. Bake until the mussels and clams open and the shrimp are pink, 10 to 15 minutes. Serve immediately.
Tip: This dish looks best and makes the most sense with 1 mussel, 1 clam, and 1 shrimp per person, but since we sometimes find ourselves with one or two mollusks that don’t open, it might be best to have a few extra—maybe a dozen of each—to make sure everybody gets one.
Tip: To clean the mussels and clams, place them in a bowl in a sink and run cold water into the bowl. Let sit for a few minutes, dump out the water, and repeat. Do this several times, until you are no longer getting sand in the bottom of the bowl with each rinse.