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  • Olive Magazine

    SMOKED PAPRIKA

    Sep 30, 2020 3 minutes
    Recipes ANNA GLOVER Photographs PETE CASSIDY

    Garlic prawns with paprika and sherry butter

    15 MINUTES | SERVES 2 | EASY | GF

    salted butter 25g, softened
    sweet smoked paprika (pimentón) 1 tbsp (see cook’s notes)
    dry sherry 1 tbsp
    lemon ½, zested, plus a squeeze of juice
    olive oil 1 tbsp
    garlic 4 cloves, crushed
    dried chilli flakes a pinch
    large raw shell-on prawns 12
    flat-leaf parsley ½ small bunch, finely chopped
    crusty bread to serve

    • Mash the butter, paprika, sherry and

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