Radio New Zealand - Te Reo Irirangi o Aotearoa

Paua Butties

Chef: Steve Logan as heard on Afternoons Saturday 3 November 2007

Tags: seafood, sandwich, paua

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

For the paua, 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.