MultiKai Paua Shells (Abalone/Paua stuffed shells)
Ingredients for the stuffing:
1/2 pound hot or mild Italian bulk sausage
6 minced pauas
2 tablespoons extra virgin olive oil
4 scallions, trimmed and thinly sliced crosswise
1 small red bell pepper, finely chopped (about 1/2 cup)
1/4 cup chopped flat-leaf parsley
1 clove garlic, finely minced
1 teaspoon finely grated lemon zest
2 cups fresh bread crumbs, preferably homemade
3 tablespoons Sambuca
Coarse salt (kosher or sea) and freshly ground black pepper
Ingredients for the clams:
20 Paua shells cleaned well
Lemon wedges, for serving
Step 1: Heat a non-stick skillet over medium heat. Add the sausage and fry it until lightly browned and crumbly, breaking it up with the edge of a wooden spoon, about 5 minutes, do not cool right through.
Step 2: Heat the olive oil in the skillet over medium heat. Add the scallions, red pepper, parsley, garlic, and lemon zest and cook until lightly browned, 3 to 5 minutes. Stir in the bread crumbs and sauté until lightly browned, 3 minutes. Stir in the cooked sausage. Paua and Sambuca. Correct the seasoning, adding salt and pepper to taste; the mixture should be highly seasoned. The recipe can be prepared to this stage up to a day ahead and refrigerated, covered.
Step 3: Scrub the shells with a stiff brush under cold running water to remove any grit. Discard any cracked shells
Step 4: before cooking, set up you multi kai preheat to h.
Step 5: Place shells with 10 on each rack. Place equal spoonful’s of stuffing into each shell and top with mozzarella cheese.
Step 6: Cover with the lid and slow smoke the stuffed paua for 25min….
Step 7: then turn to HOT until the juices bubble. When done, the clams will be slightly opaque and firm to the touch. Transfer the grilled shells to a platter or plates, taking care not to spill the juices. Serve at once, with lemon wedges for squeezing, sour cream on top.