Zarzula de Mariscos

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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12 prawns
12 large scallops
1 lb red snapper
24 clams
23 mussels
2 cups bay shrimp
2 cups crab meat
4 Tbsp pasilla chile paste (recipe follows)
4 tsp fish sauce
2 cups tomato sauce
4 tsp paella sauce
3 cups 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.