Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, bell peppers, and minced garlic. Cook for about 5-7 minutes, until the vegetables are softened and fragrant.
Build the Stew Base: Add the diced tomatoes, chicken or seafood broth, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir to combine and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
Add Seafood & Corn: Add the corn chunks to the stew and let it simmer for another 5 minutes. Then, add the shrimp, mussels, clams, and crab legs (if using). Cover the pot and cook for 7 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any unopened shells.
Garnish & Serve: Once the stew is ready, sprinkle it with fresh chopped parsley. Serve hot, alongside crusty bread or over a bed of rice for a complete meal.
Serving and Storage Tips:
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