Chilli Prawns Recipe

Prepare prawns

Pat prawns dry with paper towels. Season lightly with half of the sea salt and half of the black pepper. Let rest for 5 minutes while you heat the pan.

Heat a large heavy skillet (preferably cast-iron or stainless steel) over medium-high heat until hot. Add olive oil and 2 tablespoons of butter; swirl until butter melts and starts to foam but not brown.

Add prawns to the pan in a single layer without overcrowding. Cook for 1.5–2 minutes on the first side until edges turn pink and the underside develops a golden sear.

Flip prawns and cook for another 1–1.5 minutes until opaque and just cooked through. Remove prawns to a warm plate and cover loosely with foil. Do not overcook.

Reduce heat to medium. Add the remaining 1 tablespoon butter to the same skillet. When it foams, add minced garlic and sliced chilli (or chilli flakes) and cook, stirring constantly, for 30–45 seconds until fragrant—do not let the garlic brown.

Stir in smoked paprika and cook for 10–15 seconds to bloom the spice.

Add halved olives to the pan and stir to warm and coat in the butter-garlic mixture, about 30–45 seconds.

Return the prawns and any accumulated juices to the skillet. Toss gently to combine so prawns are glazed in the sauce. Cook together for 20–30 seconds more to marry flavors.

Remove pan from heat. Stir in lemon juice, lemon zest (if using), chopped parsley, and the remaining salt and pepper. Taste and adjust seasoning.

Transfer prawns, olives and sauce to a warm serving dish. Garnish with extra parsley and serve immediately with crusty bread to mop up the buttery sauce.

If serving with bread, toast slices lightly and rub with a cut garlic clove for extra flavor. Spoon prawns and sauce over toast or serve bread alongside.