Wild Baja Abalone Recipe
roasted fingerling potatoes, spanish chorizo bolognese, crispy kale
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Ingredients
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Vegetables
Meat
Seafood
Pantry Items
Method
Preparation
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise. Toss with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for about 25-30 minutes until golden and crispy.
Cook the Chorizo Bolognese
In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped garlic and sauté until fragrant. Crumble the Spanish chorizo into the pan and cook until browned. Stir in a splash of water to create a bolognese sauce and let simmer on low heat.
Prepare the Kale
Tear the kale into bite-sized pieces, removing the stems. Drizzle with olive oil, sprinkle with salt, and massage the leaves until they start to soften. Spread on a baking sheet and bake alongside the potatoes for the last 10 minutes.
Cook the Abalone
Heat a small pan with a tablespoon of olive oil. Sear the abalone on both sides for 2-3 minutes until just cooked through. Season with salt and pepper.
Assembly
Plate the Dish
On a plate, arrange a serving of roasted fingerling potatoes, spoon over the chorizo bolognese, and place the seared abalone on top. Garnish with crispy kale and serve immediately.