The first time most of my American friends taste this dish, they describe it as a brothy paella: rice, seafood, some tomato, a little spice and herb, and enough beer-laced broth to make it soul-satisfyingly soupy.
Heat oil in a large (4-quart) lidded saucepan, over medium-high. When hot, add in salsa. Cook, stirring often, until thick, about 5 minutes. Stir in beer.
Add in rice, stirring slowly for 2 minutes with a wooden spatula, scraping the bottom of the pan so that nothing burns or sticks.
Stir in broth and salt. Stir in fish and mussels or clams. Heat to a simmer. Reduce the heat to medium-low, cover tightly. Cook until the rice is just barely cooked through, about 15 minutes.
Turn off the heat and gently stir in the shrimp. Cover pot. Let stand until shrimp has turned opaque and is cooked through, about 5 minutes.
Serve the mixture in warmed serving bowls topped with cilantro. Pass the lime wedges to squeeze over all.