Heat olive oil in a large pot over medium heat. Sauté onion, celery and carrot until softened, about 5 minutes. Add the garlic and cook for another minute.Add tomato paste, paprika and cayenne pepper (if using) and season with salt and pepper. Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture and stir until well combined. Let cook for another minute.
Add the broth gradually, stirring constantly to avoid lumps.Simmer for 10 minutes, stirring occasionally.
Puree the soup with a hand blender or pour it into a standard blender in portions.
Add the cream and cook over low heat for another 10 minutes until the cream thickens slightly.
Add crab meat, shrimp and sherry (if using). Simmer 5 minutes or until seafood is heated through, keeping heat low to prevent cream from curdling.Season with salt and black pepper if necessary.
Serve hot, garnished with fresh herbs.
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