Prepare the Garlic Butter: In a small bowl, combine the softened butter with 2 cloves of minced garlic, a pinch of salt, and a grind of black pepper. Mix until well combined and fragrant. Set aside. You’ll notice the butter turning a lovely pale yellow, flecked with bright white garlic.

Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed frying pan or skillet with a lid over medium heat. Add the chopped onion and cook for 3-5 minutes, stirring occasionally, until it softens and becomes translucent, releasing a sweet, earthy aroma. Add the remaining 2 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn it.

Cook the Rice: Stir in the rinsed basmati rice, oregano, thyme, and smoked paprika. Cook for 2 minutes, stirring constantly, allowing the rice to toast slightly and absorb the flavours. You should hear a gentle sizzling and smell the herbs awakening.

Add Stock and Simmer: Pour in the vegetable stock. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pan tightly, and simmer for 15-18 minutes. Do not lift the lid! You’ll hear a gentle bubbling sound, and the steam will be working its magic inside. The rice should have absorbed most of the liquid and look plump.

Incorporate Shrimp and Peas: After the rice has cooked for 15-18 minutes, remove the lid. Stir in the frozen peas (if using) and nestle the raw prawns directly into the hot rice mixture. Dot spoonfuls of your prepared garlic butter over the prawns and rice. Re-cover the pan and cook for another 5-7 minutes. The prawns will turn opaque and pink, firming up as they cook, and the garlic butter will melt, creating a delicious sheen over the dish.

Rest and Serve: Once the prawns are cooked through, remove the pan from the heat and let it rest, covered, for 5 minutes. This allows the flavours to meld beautifully and the rice to finish steaming. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges for a bright, zesty finish. The whole dish will be steaming, vibrant with colour, and incredibly aromatic.