Ingredients:

• 500 g of shrimp, peeled and deveined
• 400 g of mussels
• 300 g of squid, cleaned and sliced into rings
• 200 g of white fish (such as hake or cod), in pieces
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 carrot, thinly sliced
• 1 can (400 g) of crushed tomatoes
• 4 cups of fish broth
• 1/2 cup of dry white wine
• 2 bay leaves
• 1 teaspoon of sweet paprika
• Salt and black pepper to taste
• Extra virgin olive oil
• Fresh chopped parsley for garnish
• Lemon slices for serving

Instructions:

• In a large pot, heat a few tablespoons of extra virgin olive oil over medium heat. Add the onion, garlic, bell peppers, and carrot. Sauté until they become tender.
• Add the sweet paprika and stir for a few seconds to release its aromas.
• Pour in the white wine and let it evaporate the alcohol, cooking for a few minutes.
• Add the crushed tomatoes and cook for another 5 minutes, stirring occasionally.
• Pour in the fish broth and add the bay leaves. Bring the soup to a boil, then reduce the heat. Simmer on low heat for about 20 minutes to allow the flavors to meld.
• Add the shrimp, mussels, squid, and white fish to the soup. Cook for another 10-15 minutes or until the seafood is cooked, and the mussels have opened. Discard any mussels that do not open
.
• Season the soup with salt and black pepper to taste.
• Serve the hot seafood soup, sprinkled with fresh chopped parsley and with lemon slices on the side.