- Heat oil in large Dutch oven or saucepan set over medium heat. Cook onion, red pepper, garlic, smoked paprika, salt, pepper and hot pepper flakes 5 min., until onion is softened. Stir in tomato paste; cook 1 min. Mix in wine, diced tomatoes, clam juice and broth; bring to a boil. Reduce heat to medium-low and simmer 10 min./li>
- Stir in seafood and crab legs. Cover and cook 5 min. until seafood is just cooked through. Stir in parsley before serving.
For entertaining, make the soup ahead without adding the seafood. Reheat the soup, then add seafood and cook through. Serve with baguette slices.
For variety, add corn kernels and cooked, chopped potato to the soup.