For marinade mix
150ml red wine (if the cook prefers to drink this, vinegar will do)
50ml soy sauce
50ml vegetable oil
1-2 cloves garlic (crushed) and
2-4 cm root ginger (grated or finely chopped)
2 finely chopped spring onions and
1 red and 1 green pepper (finely chopped)
Half a finely chopped onion and
1-2 finely chopped chillies (adjust this to your taste)
Slice the paua finely across the foot as you would a mushroom, less than 5 mm thick. Place the slices in the marinade, mix around and leave in the fridge for a minimum of four hours for the flavours to work through.
Saute quickly in a hot pan and serve immediately. Out of the pan or off the barbeque is best. They should have the texture of sauteed mushrooms. Do not let them go cold as they will toughen up a little.
Note on preparing paua: It is best to place whole, wild paua in the freezer and leave them until they are just beginning to freeze, then shuck and clean them. Remove the gut, mouth and epipodium (frill). You can scrub off some of the black pigment if you desire. These paua can then be used immediately or replaced in the freezer until needed. You needn't worry about all of this with farmed paua.
Recipe courtesy: New Zealand Abalone Farmers Association.