Paua Butties

1:56 am on 3 November 2007

Makes 8 butties

Step 1: Sauté Preparation

Ingredients

  • 4 paua ( about 600gms )
  • 1Tbl minced garlic
  • 1 small red onion ( 100gm)
  • 1-2 red chili ( 15-30gm )
  • ½ cup fresh coriander

Method

Take a sharp knife and slice the paua into as thin a slithers as possible. Mix the minced garlic through the paua. 

Peel the onion and cut into long thin strips.

Mince the chili into a very fine dice.

Depending on how hot you like it, use as little or as many of the seeds as desired.

Finally roughly chop the coriander leaves.

Step 2: Cooking and Serving

Ingredients

  • all of the above
  • 1 loaf of white bread
  • butter
  • canola oil or olive oil for cooking
  • salt and pepper
  • 1 lemon, halved
  • 1 bag rocket

Method

Firstly butter your bread. 16 slices for 8 butties. Its best to cook the paua sauté in two batches.

Now heat up your skillet, sauté pan or flat top BBQ. Once hot,  add a little oil and then your onions, sauté  until golden then add the paua & season with salt and pepper.

Cook the paua for no longer than a couple of minutes, turning after it starts to caramelize.

Sprinkle the chilli and coriander over the paua, mix through, add a couple of  tablespoons of butter and a squeeze of lemon juice to finish. Cook for another 30 seconds, then remove the paua from the pan.

Lay out 8 pieces of bread and divide the paua onto each piece.

Finally add half a handful of rocket to each buttie and top with the last slices of buttered bread.

Consume with abandon.  

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