- 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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