Ingredients:

  • 1 lb squid rings and tentacles
  • 1 lb large prawns, peeled and deveined
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the squid and prawns with paper towels until bone-dry. In a medium bowl, toss the seafood with salt, pepper, and smoked paprika until evenly coated.
  2. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add the prawns in a single layer and cook for 2 minutes per side until they turn a bright coral pink. Remove from the pan and set aside on a plate.
  3. In the same pan, add the squid rings. Sear for 60–90 seconds until the squid turns from translucent to a solid, opaque white.
  4. Reduce heat to medium. Add the butter and minced garlic, stirring for 30 seconds until fragrant. Return the prawns to the pan, pour in the lemon juice and zest, and toss for 1 minute until the butter is foamy and clings to the seafood.
  5. Stir in the fresh chopped parsley just before removing from heat.