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Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, red bell pepper, and green bell pepper, and cook for another 3-4 minutes until the peppers are tender.
Add Spices: Stir in the smoked paprika, ground cumin, crushed red pepper flakes, and dried thyme. Cook for 1-2 minutes until the spices are fragrant.
Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the seafood or chicken broth. Stir to combine and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
Cook the Seafood: Add the chunks of white fish, shrimp, and scallops to the pot. Simmer gently for 5-7 minutes, or until the seafood is cooked through and opaque. Add the corn kernels and cook for another 2-3 minutes.
Season and Finish: Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
Serve: Ladle the spicy seafood stew into bowls and serve hot, with crusty bread on the side for dipping.
