Abalone four ways

Last year’s abalone/awabi/ormeau series :

cleaning and cutting abalone

ormeau au beurre (French style buttered abalone)

Korean abalone royal soup

Awabi to kimo (Japanese style)

Abalone ink pasta

Abalone ink pasta

A delicious sauce for pasta. It is made with the innards of octopus I didn’t use in this recipe :

Ormeau au beurre

I stir-fried the octopus livers and all bits that were not used in olive oil with garlic, onion, hot chili. Added red paprika, a little basil.

Then the al dente pasta and a few slices of octopus…
Yummy… I had to lick the plate and the frying pan after.