Directions:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, diced bell peppers, and jalapeño pepper. Cook for another 3-4 minutes until the vegetables are softened.
Add smoked paprika, ground cumin, and cayenne pepper. Stir to combine and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juices and seafood broth. Bring to a simmer.
Season with salt and black pepper to taste.
Add the mixed seafood to the pot and gently stir to combine.
Cover the pot and let it simmer for about 8-10 minutes, or until the seafood is cooked through (shrimp should be pink and opaque, mussels should open).
Taste and adjust seasoning if needed.
Serve the spicy seafood stew hot, garnished with chopped parsley or cilantro, and lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 4 servings
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