Paua Bolognese

Something different to get you fizzing over Paua again.

Paua is or Abalone is one of the most accessible seafoods in New Zealand where you can literally walk up to your knees and pop them off rocks. However most kiwis only cook them a handful of different ways. Here is a recipe we came up with, which is absolutely banging!

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

For the Sauce

• 1 large onion, finely diced

• 1 tablespoon neutral oil (vegetable or canola)

• 2 teaspoons fennel seeds

• 3 cloves garlic, minced

• 300g minced paua (abalone)

• 150ml Chinese cooking wine or dry white wine

• 2 tablespoons white miso paste

• 100ml heavy cream

• Juice of 1/2 lemon

• Salt and freshly ground black pepper to taste

For Serving

• 400g Monty & Sons Fusilli Pasta

• Salt for pasta water

• Fresh parsley, roughly chopped

• Pecorino Romano cheese, grated

Method:

Step 1: Prepare the Pasta

1. Bring a large pot of water to boil

2. Add plenty of salt to the water

3. Add fusilli and cook until al dente

4. Reserve 1/2 cup pasta cooking water before draining

Step 2: Toast the Fennel Seeds

1. In a large pan, dry fry the fennel seeds over medium heat for 1 minute until fragrant

2. Remove from heat and crush lightly with the flat side of a knife or in a mortar and pestle

3. Set aside

Step 3: Build the Base

1. Add oil to the same pan over medium heat

2. Add diced onion and crushed fennel seeds

3. Sweat the onion until translucent and softened, about 5-6 minutes

4. Add minced garlic and fry for another 2 minutes - don’t let it burn

Step 4: Cook the Paua

1. Add the minced paua to the pan

2. Fry for 1-2 minutes, stirring gently to avoid overcooking

Step 5: Create the Sauce

1. Pour in the wine and add the miso paste

2. Stir to dissolve the miso and reduce the liquid by half, about 3-4 minutes

3. Add the cream and simmer gently for 5 minutes

4. The sauce should be creamy and coat the back of a spoon

Step 6: Final Seasoning

1. Add the lemon juice and stir through

2. Season to taste with salt and pepper

3. If the sauce seems too thick, add a splash of the reserved pasta water

Step 7: Serve

1. Add the cooked fusilli to serving bowls

2. Spoon the paua bolognese generously over the pasta

3. Finish with chopped fresh parsley and grated pecorino Roman

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