At work, I diced some red, yellow, and orange peppers along with a bit of onion, sliced some green onions and fresh tomatoes, minced a bit of garlic, and chopped a bit of cilantro, about three cups in total for three portions.
This dish couldn't be any simpler to make. I heated a soup pan on high flame and sautéed the vegetable sofrito in palm oil, then added a can of coconut milk, juice of a key lime, and a bit of water. Next, in went the clams, followed a minute later by the mussels, and then all at once the scallops, shrimp, and cubes of rockfish. I stirred this and let everything cook another two minutes, then turned it off for two minutes for everything to carry over to doneness. And done.