STEWED PAUA (New Zealand)

Paua is a species of abalone

Paua meat is a traditional delicacy for the Maori. Essential for a good wedding feast or celebration. Although it is harder to find that it used to be, most New Zealanders would rate paua up there with oysters as their preferred shellfish. These days most paua meat is exported to Asia, where abalone has always been regarded as one of the supreme delicacies.

STEWED PAUA (New Zealand)

Serving Size : 4

6 lg Paua
1 lg Onion
2 tb Flour
2 cup Water
2 tb Butter
1/2 ts Salt

Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth.

Dice the paua and the onion.

Fry the onion in butter until it is cooked and then add the diced paua.

Cover with two cups boiling water and simmer gently until it is cooked.

Mix salt and flour with a little water to make a smooth paste and then thicken.