Trim, peel and chop <quantity>½</quantity> white onion

Chop <quantity>2</quantity> celery stalks

Cut <quantity>4</quantity> tomatoes in quarters

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a pot on high heat

Add <quantity>½<unit>lb</unit></quantity> of shrimp shells. Sauté until orange color brightens

Lower heat to medium and add chopped onion and celery

Add <quantity>2</quantity> garlic cloves. Cook for 5m until onions become translucent

Add <quantity>1<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Stir and cook for 5m to release aroma from spices

Add quartered tomatoes

Add <quantity>2<unit>qt</unit></quantity> of water

Simmer broth for 30m until slightly reduced

Strain broth and press to extract juices. The shrimp shell broth is ready

Rinse <quantity>1<unit>cup</unit></quantity> of hominy under warm water. Strain and reserve

Dice <quantity>1</quantity> potato

Chop <quantity>1</quantity> carrot

Slice <quantity>1<unit>cup</unit></quantity> of mixed daikon radish

Cut <quantity>1</quantity> lemon in wedges

Slice <quantity>1</quantity> avocado

Shred <quantity>½</quantity> head of cabbage

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to stock pot on high heat

Add <quantity>4<unit>sprigs</unit></quantity> of epazote. Stir to evenly fry

Add <quantity>2<unit>qt</unit></quantity> of shrimp shell broth. Bring to boil

Add diced potato and chopped carrot. Cook for 5m to flavor broth

Add <quantity>½<unit>lb</unit></quantity> of octopus. Simmer for 15m until tender

Add <quantity>½<unit>lb</unit></quantity> of peeled shrimp. Simmer for 5m until tender

Add <quantity>½<unit>lb</unit></quantity> of pre-cooked mussels

Add the hominy. Stir to incorporate

Check that all seafood has properly cooked

Pour broth in a soup bowl, add seafood, shredded cabbage, avocado and radish slices

Finish with lemon and dig in!