12 prawns
12 lg. scallops
1 lb. red snapper
24 clams
24 mussels
2 c. bay shrimp
2 c. crabmeat
4 tbsp. Pasilla Chile Paste
4 tsp. fish sauce (for salt)
2 c. tomato sauce
4 tsp. paella sauce
3 c. white wine
4 tsp. chopped garlic
4 tbsp. clam sauce
White pepper to taste

To make paella sauce the chef combines saffron, olive oil, chopped pimentos, bell peppers and shallots. Chop finely and mash together into a sauce.

To make pasilla chili paste, grind up pasilla peppers and cook with butter until it forms a paste.

Over low heat bring all ingredients except for crab and red snapper, to a simmer then cook for approximately 20 minutes.