Stewed Paua

Stewed Paua Recipe from New Zealand

Region / culture: New Zealand | Servings: 4

Introduction

Stewed Paua is a traditional Maori dish that features the delicious and unique taste of paua, also known as abalone. This dish is hearty, flavorful, and perfect for a cozy meal on a cold day.

History

Paua has been a staple food in Maori cuisine for centuries. The meat of the paua is highly prized for its tender texture and rich flavor. Stewed Paua is a classic way to prepare this delicacy, allowing the natural flavors of the paua to shine through.

Ingredients

6 large Paua
1 large onion
2 tbsp flour
2 cups water
2 tbsp butter
0.5 tsp salt

How to prepare

Remove the paua from its shell using a sharp knife. Cut away the pewa or soft part of the paua (this can 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, then add the diced paua.
Cover with two cups of boiling water and simmer gently until it is cooked.
Mix salt and flour with a little water to make a smooth paste, then use it to thicken the mixture.

Variations

Add diced vegetables such as carrots, celery, and bell peppers for added flavor and nutrition.
Spice up the stew with chili flakes or hot sauce for a kick of heat.

Cooking Tips & Tricks

Be sure to remove the pewa or soft part of the paua before cooking, as it can be tough and chewy.

- Thicken the stew with a flour paste for a hearty and satisfying texture.

- Simmer the stew gently to ensure that the paua remains tender and flavorful.

Serving Suggestions

Serve Stewed Paua with steamed rice or crusty bread for a complete meal.

Cooking Techniques

Stewed Paua is best cooked slowly over low heat to ensure that the paua remains tender and flavorful.

Ingredient Substitutions

If paua is not available, you can substitute with other seafood such as shrimp or scallops.

Make Ahead Tips

Stewed Paua can be made ahead of time and reheated before serving.

Presentation Ideas

Serve Stewed Paua in a shallow bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Stewed Paua pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Stewed Paua contains approximately 200 calories per serving.

Carbohydrates

Stewed Paua contains approximately 10g of carbohydrates per serving.

Fats

Stewed Paua contains approximately 8g of fats per serving.

Proteins

Stewed Paua contains approximately 15g of proteins per serving.

Vitamins and minerals

Paua is a good source of iron, magnesium, and vitamin B12.

Alergens

Stewed Paua may contain shellfish allergens.

Summary

Stewed Paua is a nutritious dish that is rich in protein and essential vitamins and minerals.

Summary

Stewed Paua is a delicious and nutritious dish that showcases the unique flavor of paua. With a few simple ingredients and some patience, you can create a hearty and satisfying meal that is sure to impress. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a sunny day in the small coastal town of Kaikoura, New Zealand. I was visiting my dear friend Margaret, who had just returned from a fishing trip with her husband. As soon as I walked into her kitchen, I could smell the delicious aroma of seafood wafting through the air.

Margaret greeted me with a warm hug and a mischievous smile. "I have a special treat for you today, my dear," she said, gesturing towards the large pot simmering on the stove. "I managed to catch some fresh paua on our trip, and I thought it would be the perfect opportunity to teach you how to make stewed paua."

I had never heard of paua before, but I was eager to learn. Margaret explained that paua is a type of large abalone that is commonly found in the coastal waters of New Zealand. It is a prized delicacy among the Maori people, who have been harvesting and cooking it for centuries.

Margaret's recipe for stewed paua was simple yet flavorful. She began by tenderizing the paua meat with a mallet before slicing it into thin strips. She then sautéed onions, garlic, and a medley of spices in a pot before adding the paua meat and a generous amount of broth. The stew simmered on the stove for hours, allowing the flavors to meld together and create a rich, savory broth.

As I watched Margaret cook, I was struck by her expertise and passion for the craft. She moved with a grace and confidence that could only come from years of experience in the kitchen. I listened intently as she shared stories of her own grandmother, who had taught her the art of cooking when she was just a young girl.

By the time the stewed paua was ready, my mouth was watering in anticipation. Margaret ladled a generous portion into a bowl and handed it to me with a smile. As I took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The tender paua meat melted in my mouth, while the savory broth warmed me from the inside out.

From that day on, stewed paua became a staple in my cooking repertoire. I would often make it for family gatherings and special occasions, always remembering the day I learned the recipe from Margaret. Over the years, I added my own twist to the dish, experimenting with different herbs and spices to create a version that was uniquely my own.

As I sit here now, reflecting on that fateful day in Margaret's kitchen, I am filled with gratitude for the many recipes and traditions that have been passed down to me over the years. Cooking has always been a way for me to connect with my loved ones and honor the memories of those who have come before me. And every time I make stewed paua, I am reminded of the special bond that Margaret and I shared, and the joy of discovering a new culinary masterpiece together.