9 hrs 30 mins
1 hr 30 mins
Missy Wombat's Note:
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.
My Private Note
Units: US | Metric
- 1Drown paua in fresh water for minimum 6 hours max 8 hours or until flesh is limp to touch.
- 2Shuck flesh from shell and trim off skirt and gut, place flesh to one side, bury shells and trimmings in veggie patch.
- 3Heat butter, saute onion and ginger in large frypan until golden brown.
- 4Add at last minute black pepper, saute for further 30 seconds to 1 minute.
- 5Pour in champagne with heat at very very low simmer.
- 6Do not allow to boil at any time; this is critical.
- 7Add paua, cover and cook at very low simmer for 1 to 1& 1/2 hours.
- 8Remember don’t let it boil or your paua will toughen to boot soles texture.
- 9Remove paua and place to one side covered to keep warm, add stock and cream to remaining liquid in pan.
- 10Bring to boil, reduce liquid to warm honey consistency.
- 11This should literally take only a minute.
- 12Add balsamic vinegar, say one teaspoon.
- 13Turn heat off, add warm paua, stir to coat in gravy/jus.
- 14Serving suggestion: Arrange paua over steamed plain white rice and serve with a lettuce tomato salad of your choice.
- 15Dressing- suggest just cider vineger, olive oil, fresh ground black pepper, a little mild english mustard.
- 16If you have done this right it is heaven.
- 17The most important ingredient is patience.
- 18Don’t let it boil.
- 19Your taste buds will reward you.
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Nutritional Facts for Paua in Champagne
Serving Size: 1 (296 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 460.8
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 16.9 g
- Cholesterol 252.0 mg
- Sodium 904.9 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 0.5 g
- Sugars 1.2 g
- Protein 34.2 g
The following items or measurements are not included: