Thread: Cream Paua

We eat a lot of Paua as me & the missus first met through our love of diving over 34 yrs ago on a club dive in Milford Sounds & still love Spearfishing & Diving & the great food it provides . We will be having both of these recipes down at our get away to the Bach for our 30 th wedding Anniversary on the 14th Jan.

That bloody good bugger & still sadly missed forum member Bos gave us these couple of recipes over a decade ago ,as me & the missus were lucky to share our love of diving/Spearfishing with him over the years we were mates & much time was spent in boats exploring new areas & having a laugh . They broke the mold when they made Bos

This Bos version of Creamed Paua designed so you can do it while away on a extended diving /Spearfishing camp,it is really good on Pasta as well ,the way he loved it.

Bos Cream Paua

Slice the flesh as thinly as possible ie 1-1.2mm thick or mince
In a pot heat butter, ground black pepper and a dash of nampla (fish sauce). Once that is all hot add some chille sauce to your taste .
Add the sliced paua to the hot butter and brown it slightly
Add some green Thai curry paste and a dash of soy sauce
Simmer away for a bit longer and then add chopped onion to taste , one small onion per paua works out good
After a few minutes turn the stove right down and add cream, jut covering the flesh
Simmer for a few more minutes till warmed through.

This is a great recipe for those who reckon they do not like eating Pasta,the SIL was one for years & now she asks us to cook this on Pasta when she visits .




Cream of Paua Soup
50g butter
2c roughly chopped onion
1/4c roughly chopped celery
3 cloves garlic, roughly chopped
zest of 1 lemon
pinch of dried chilli flakes
1 1/2T chopped fresh tarragon
5 paua (800g), beaten and roughly chopped
1 1/2 litres chicken or fish stock
1c cream
Squeeze of lemon juice
Salt and pepper

Start by sauteeing the onion, celery, garlic, lemon zest, chilli, and tarragon on a low heat, making sure you don’t brown them too much (otherwise your soup might end up a particularly distinctive colour of ‘baby poo green’). Let them cook for about half an hour, to really bring out all the flavours.

Add the paua and stock, bring to the boil, then reduce to a simmer for at least 1 hour, topping up the stock with some water if it reduces too much.

The paua will never end up that fall apart soft which you can miraculously get from slow stewing tough cuts of meat. So when it’s cooked for as long as you can leave it (1 1/2 – 2 hours preferably), pull it off the heat, add the cream, and blend using a food processor or blender. Blend. Then blend again. If you’re like me and are put off by the paua texture, you want to make sure the paua is as puree’d as possible.

Finally, taste the soup, adjust the salt, pepper and lemon to suit your tastes