Māori Name: Pāua
Name Scientific: Haliotis iris
Availability: Year round
Attributes Length: 12.5–18cm (12.5cm legal minimum shell size for harvest)
The secret to tender paua is to gently ease it out of the shell and cook quickly on a high heat with a light, gentle touch. If overcooked, the texture of paua can become rubbery. The colour will change and edges will begin to curl when the paua is cooked. Paua can be tenderised by a variety of methods. Light pounding with a metal hammer or par-boiling for a few minutes in steaming (but not boiling) water are popular options. Grill, stir fry, saute, bake, poach in a seafood broth,barbeque or use in a Kiwi classic: paua fritters.