Preheat the grill to a high heat.
Cut the paprika in half and remove the seeds and core.
Place the paprika skin-side up onto the wire rack of the grill
and grill until the skin blackens. Remove from the grill
and place the paprika halves into a polythene bag immediately.
Seal the bag and leave for 5 minutes. In the meantime,
heat 2 tbsp. of olive oil in a frying pan.
Thinly slice the onion and then add to the pan.
Fry until soft. Remove from the heat and set to one side.
Take the paprika from the bag and carefully peel off the skin.
You should be able to do this fairly easily.
Discard the skin and cut the paprika into thin slices with a sharp knife.
Place the paprika and onion into a mixing bowl and pour in any juices from the frying pan.
Add the remaining olive oil with the garlic, salt and paprika and a good squeeze of lemon.
Mix all of the ingredients together, then cover with cling film and leave to marinate for several hours.
Transfer to serving dishes and sprinkle with chopped parsley and basil just before serving.