From: Chef Richard Sandoval, Tamayo, Denver. Yield: 8 servings.

Soup Base:
1 oz. blended oil
10 oz. diced onions
1 clove
2 garlic cloves
1/3 lb. guajillo chile
2 qt. water
to taste, salt

Soup:
2 lb. hominy corn
1 oz. canola oil
5 oz. chorizo, cooked
10 oz. squid, cooked
10 oz. bay scallops, cooked
10 oz. shrimp, 71-90, cooked

Salad:
1 romaine lettuce, cut
2.5 oz. red radish, thinly sliced
1 avocado, cut into wedges
as desired,1 fresh lime

For base, cook all ingredients together until chiles are soft. Blend and strain. Reserve hot until ready to serve.

For soup, pour oil into medium sauce pan and heat over medium heat. Add chorizo and stir for 2 minutes. Add seafood and stir for 10 seconds, then add hot guajillo base. Serve in desired soup bowls and top with salad.