Prawn & Pimentón Butter Montadito from Bar Lourinhã

Image of food

This open-faced Spanish sandwich is a favourite tapas starter from chef Matt McConnell at Melbourne’s ever-popular food and wine destination, Bar Lourinhã.

07 May 2024

Prawn & Pimentón Butter Montadito  

Makes 12 Tapas 


Pimentón Butter: 

150 g unsalted butter, diced and softened at room temperature 

2 tsp smoked paprika (pimentón) 

1 tsp Espelette pepper* 

1 tsp salt 

1/2 tsp white pepper   

Prawn Mix: 

8 medium-sized cooked prawns, roughly sliced 

1/2 lemon (zest only) 

1 tsp Espelette pepper 

75 ml extra virgin lemon oil 

1 pinch sea salt 

1 pinch black pepper 

Montadito and garnish: 

1/2 loaf white sourdough 

Olive oil for brushing 

Sea salt for seasoning 

Espelette pepper for garnish 

Bronze fennel fronds for garnish 


Preheat the oven to 200°C. 

For the butter, place all ingredients in a mixing bowl and mix well. Set aside at room temperature before using. 

For the prawn mix, combine all ingredients in a bowl. Check for seasoning. 

Slice the bread into twelve 1cm thick slices and gently oil and season with sea salt. Place on a baking tray and bake until golden. You may need to turn the montadito halfway through cooking. 

Once golden, remove from the oven and brush liberally with the butter mix. Place a spoonful of the prawn mix on top. Garnish with Espelette pepper and fennel fronds. 

*Espelette pepper is a mild chilli pepper from the Basque region and is a staple of Basque cuisine. 

Bar Lourinhã 

37 Little Collins Street, Melbourne