In a small bowl, mix together the butter, garlic, smoked paprika and crushed red pepper flakes.
Heat the olive oil in a 10-inch skillet (that has a lid) until you begin to smell the oil. Add the green beans, 1/4 tsp sea salt and black pepper to taste. Let cook, occasionally stirring, until the beans begin to develop brown spots, about 4-6 minutes.
Pour in the water, cover, and cook until the beans are bright green, about 2 minutes. Remove the lid, increase the heat to medium high and cook until the water has evaporated. ( I didn't have much left after removing the lid.)
Add the butter mixture and scallions to the pan and toss with the beans. Cook, stirring often, until the beans are lightly browned, crisp-tender and beginning to wrinkle, about 1-3 minutes more. Place into a serving bowl and serve.