Gather all ingredients before starting the recipe.
Slice 1/2 lb Andouille sausage, linguiça sausage or Polish sausage into 1/4" slices.
Heat 1 tbsp olive oil in a large deep sided skillet or Dutch oven over medium high heat.
Add sausage and cook until the fat begins to render, about 3 minutes.
Add 1 large yellow onion, chopped and 2 medium cubanelle peppers cut into 1" chunks and cook until the vegetables are just softened, about 5 to 7 minutes.
Remove pan from heat, 1 1/2 tsp Hungarian paprika, 1/2 tsp saffron (optional) 2 whole bay leaves and stir to combine. Season with kosher salt and freshly ground black pepper.
Add 4 large cloves garlic, sliced and cook for another minute or until the garlic becomes fragrant.
Deglaze pan with 1/2 cup white wine and cook until nearly all of the wine has evaporated, about 2-3 minutes.
Return pan to heat, add 1 14 oz can fire roasted chopped tomatoes and 2 cups clam juice and bring to a boil.
Reduce heat, simmer for about 15-20 minutes
Add 2 cups chopped kale or baby spinach and stir until the greens become soft.
Increase heat to medium high and add shrimp, clams and mussels to the mixture. Cook for 4 to 6 minutes or until the shrimp has turned pink and the shell fish have opened.
Serve with crunchy bread or rolls.
