Creamy Abalone Recipe (Paua)
This creamy Abalone recipe is full of flavour, quick to whip up and perfect served over fresh pasta. Also know as Paua here in New Zealand, abalone, pairs perfectly with garlic, chorizo and cream, making a delicious sauce and a great way to enjoy these fruits of the sea. Let us show you how to recreate this dish.
Take a look at our fish and seafood recipe collection for more delicious inspiration!
- Paua mince - purchased already minced. Or to mince at home, use a mincer on a course grind or a good food processor. Simply cut the paua meat into chunks and blend.
- Canola oil - or your favourite non flavoured vegetable oil.
- Minced garlic
- Chorizo sausage - choose a good quality Spanish sausage with a nice level of spice.
- Cream - full fat cream.
- Salt and pepper to taste.
- Pasta - we love the silky texture of homemade pasta or fresh store-bought pasta would work work too.
How to make the sauce.
A really simple sauce to whip up. As ever all good recipes start with good prep, so get those ingredients minced and diced first.
- Heat a large frying pan over a medium heat and add the oil.
- To the frying pan, add the diced onion, minced garlic and diced chorizo, with a pinch of salt and pepper. Cook until the onion becomes translucent and the oil is coming out of the chorizo, you will be able to smell its aroma at this stage. Add the minced paua and stir well.
- Pour the cream into the frying pan, bring to a simmer and reduce the cream by half. Keep an eye on the pan and stir occasionally. Once the sauce is of the consistency to coat the back of your spoon, then it's ready!
This creamy paua recipe is delicious served over pasta. You can't beat the texture of fresh homemade pasta. Recreate the beautiful thick ribbons from our dish for an extra special look to the finished plate. You can easily have homemade pasta ready on the go by preparing a batch ahead of time and freezing in portions.
A great alternative is fresh store-bought pasta, dried pasta works well too but does have a different texture to fresh and homemade.
Or skip the pasta altogether and enjoy dripped over fresh crusty bread.
Either way we love to garnish with microgreens.
This creamy paua recipe creates a delicious dish, that highlights a beautiful ingredient. ENJOY!
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Creamy Abalone Recipe (Paua)
- 200 g Paua mince See note 1
- 3 tablespoon Canola oil
- 1/2 Onion Peeled, fine diced
- 3 cloves Garlic minced
- 1/2 Chorizo sausage diced
- 250 ml Cream Full fat
- Salt and pepper to taste
- 4 servings Pasta fresh or homemade (Around 100g of fresh pasta per person)
- Microgreens (Optional)
To cook the pasta
- Bring a large pot of salted water to the boil to cook your pasta whilst you are preparing your creamy paua sauce. Your fresh pasta will take 3 minutes to cook in the boiling water. For store-bought follow the packet instructions.
Creamy paua sauce
- Heat a large frying pan to a medium heat and add the canola oil.
- Add the diced onion, minced garlic and diced chorizo sausage. Add a pinch of salt and a good grind of pepper and allow to cook until the onion becomes translucent.
- Add the paua mince and stir through, add the cream and bring to a simmer and reduce the cream by half. Until the sauce coats the back of the spoon.
- Strain your cooked pasta from the boiling water and add to your creamy paua sauce. Mix well.
- Serve into bowls and garnish with the microgreens.
- Note 1 - You can purchase paua / abalone already minced. Or to mince at home, use a mincer on a course grind or a good food processor. Simply cut the paua meat into chunks and blend.
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