This creamy paua recipe is full of flavour, quick to whip up and perfect served over fresh pasta. Paua also known as 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.
- 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.
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How to make the paua 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!
Paua in New Zealand.
Paua is entwined in the Maori culture here in New Zealand, regarded as a treasure both for its food (kaimoana) and beautiful shell, used in both traditional and modern day arts and crafts. The beautiful, highly polished paua shell is iconic here in New Zealand and used in traditional Maori carvings to represent the eyes of ancestors gazing down from the night sky.
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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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Creamy PauaPRINT Save Pin
- 200 g Paua mince See note 1
- 3 tablespoon Canola oil
- ½ Onion Peeled, fine diced
- 3 cloves Garlic minced
- ½ 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.
Abalone, known as paua here in New Zealand, is a meaty flesh encased by a beautiful shell, with a subtle taste and firm texture.
To mince paua use a mincer on a course grind or a good food processor. Simply cut the paua meat into chunks and blend.
Abalone meat is a tough muscle so the meat needs tenderising. It is delicious finely shaved for sashimi, minced or pounded and marinated then seared on the bbq or pan fried.