Place a good solid large saucepan over a medium high heat and add the olive oil. (The pan must have a lid).
45 ml extra virgin olive oil
When the oil is hot, add a few kernels into the pan and wait for them to pop. This is a good way of knowing when the oil is at the right temperature.
Add the remaining kernels trying to keep them as level as possible.
80 g popcorn kernels
Place the lid on the pan and take off the heat. Wait for 30 seconds then return to the heat.
The kernels should all start to pop and when they do, shake the pan well to make sure that nothing sticks.
When the popping slows down and there is a few seconds peace before the next pop, turn off the heat.
Tip the popcorn into a large/wide serving dish.
Add the butter to the hot popcorn saucepan and allow to melt and if possible, start to turn light brown. Light brown butter has a far more intense flavour.
15 g unsalted butter
Immediately pour the melted butter over the popcorn and toss to spread it around.
Sprinkle paprika and a little salt over the popcorn and again toss.