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1
Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired).
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2
Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes.
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3
Let cool to room temperature; do not peel.
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4
Chop tomatoes in quarters and place in jar of a blender.
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5
Cut stems off chiles, then cut them lengthwise.
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6
Remove seeds if desired.
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7
Add chiles to blender jar, along with 1/2 teaspoon salt, the pimenton and 1 cup water.
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8
Blend to a rough puree, then pour into a bowl and let cool.
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9
You should have about 3 cups.
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10
Put the clams and 1 cup water in a wide skillet with lid.
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11
Set pan over high heat and bring to a boil.
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12
Cover and let cook until all clams have opened, about 5 minutes.
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13
Transfer clams and cooking juices to a large bowl and let cool.
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14
Repeat process with mussels, adding another 1 cup water to pan.
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15
Transfer to another bowl (separate from clams).
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16
Put shrimp in the wide skillet and cover with well-salted water.
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17
Place pan over high heat and bring to a simmer, then cook 1 minute.
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18
Remove shrimp with slotted spoon and let cool.
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19
Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds.
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20
Drain squid and let cool.
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21
Pluck clams and mussels from their shells, reserving clam juice.
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22
Peel and devein shrimp and cut in half lengthwise.
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23
Thin tomato sauce with 1/2 cup clam juice.
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24
(Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.)
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25
Add lime juice and adjust seasoning.
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26
Ladle a little sauce into 4 wide glasses or bowls.
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27
Add clams, mussels, shrimp, squid and crab meat to each glass.
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28
Add chopped onion and scallion to each glass, then top with remaining sauce.
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29
Gently stir with a teaspoon to distribute ingredients.
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30
Chill well.
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31
Just before serving, garnish with sliced serrano chile and cilantro.
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32
Serve with lime wedges.
