Prep 8 hrs
Cook 1 hr 30 mins
This is not your everyday Paua recipe but then again Paua is not your everyday meal. For those non-NZers, paua is also known as abalone.
- 750 g paua (roughly 15 –20)
- 300 ml cream
- 1 tablespoon butter
- 1 Spanish onion, finely sliced
- 1 teaspoon finely grated ginger
- 1 chicken stock cube
- 1 dash fresh ground black pepper
- 1 bottle sweet champagne
- 1 dash cornflour, if needed
- 1 dash balsamic vinegar
- Drown paua in fresh water for minimum 6 hours max 8 hours or until flesh is limp to touch.
- Shuck flesh from shell and trim off skirt and gut, place flesh to one side, bury shells and trimmings in veggie patch.
- Heat butter, saute onion and ginger in large frypan until golden brown.
- Add at last minute black pepper, saute for further 30 seconds to 1 minute.
- Pour in champagne with heat at very very low simmer.
- Do not allow to boil at any time; this is critical.
- Add paua, cover and cook at very low simmer for 1 to 1& 1/2 hours.
- Remember don’t let it boil or your paua will toughen to boot soles texture.
- Remove paua and place to one side covered to keep warm, add stock and cream to remaining liquid in pan.
- Bring to boil, reduce liquid to warm honey consistency.
- This should literally take only a minute.
- Add balsamic vinegar, say one teaspoon.
- Turn heat off, add warm paua, stir to coat in gravy/jus.
- Serving suggestion: Arrange paua over steamed plain white rice and serve with a lettuce tomato salad of your choice.
- Dressing- suggest just cider vineger, olive oil, fresh ground black pepper, a little mild english mustard.
- If you have done this right it is heaven.
- The most important ingredient is patience.
- Don’t let it boil.
- Your taste buds will reward you.