Pre-heat oven to 400 degrees F.
Add 1 tablespoon of olive oil to a sauté pan over medium high heat.
Add sliced garlic, fresno chilis and cook until fragrant about 3 minutes
Add ancho chili, caraway seeds, and tomato paste. Cook and stir often until tomato pate is deep red & fragrant, about 1 minute.
Add fresh tomatoes, honey, 1 cup of water, 1 1/2 teaspoons of salt to the pan.
Bring to a simmer, then lower the heat to medium-low and cook at a low simmer, stirring occasionally. Wait until the tomatoes break down and sauce slightly thickens, about 13 minutes.
Break down the sauce further in a high speed blender or with a hand blender.
Transfer tomato sauce to a roasting trey or dish big enough to fit all of your seafood flat.
Stir in cilantro, serving some for finishing the dish.
Season seafood with 1/2 tablespoon olive oil, and 3/4 teaspoon of salt. Set aside.
Transfer your seafood to the dish.
Roast for 7-10 minutes but checking for when your seafood is opaque and cooked through.
Optional: Make a paprika oil. Mix remaining olive oil with paprika, add crushed garlic. Simmer in a small frying pan until garlic is fragrant, about 1-2 minutes.
Optional: Drizzle seafood dish with paprika oil and tahini sauce (optional at level 2 onwards).
Sprinkle with cilantro and enjoy!