A while ago I bought some vegan abalone from Chch’s Vegetarian World. It has since taken up a permanent position in my freezer, creeping me out. Honestly I had no idea what to do with it so eventually I delegated the task of preparing it to the Frenchman. I’m still not sold on vegetarian seafood in general but I have to say, this was delicious – not least because cooking with a lot of wine is every pregnant women’s favourite thing (or is that just me?).  Enjoy!

Spanish-style Abalone

 recipe by Youssef Iskrane

1 large vegetarian abalone, cut into bite-sized pieces (or 2-3 portions of similar fake seafood – something chewy and not-too-strong-tasting)

200g fake chorizo, cut into bite-sized pieces

1 medium onion, finely sliced

3 cloves garlic, grated

3 tomatoes

250ml dry white wine

2 tsp smoked paprika

1 tsp chili flakes

salt and pepper

juice of 1/2 lemon

1. Halve tomatoes and place on a baking tray, seasoned with salt, pepper and a little olive oil. Roast at 240 degrees C for 10 minutes face down. Remove skins.
2. Heat some oil in pan until smoking hot. Add chorizo chunks and cook for 2-3 mins, stirring to avoid sticking. Add onions and continue stirring until onions take a little colour.
3. Add white wine for 1 minute to deglaze pan. Then add the abalone, tomatoes, garlic, paprika and chili flakes. Bring to a boil and turn down to a low simmer.
4. Cover and leave for 10 minutes.
5. Season with salt, pepper and lemon juice. Serve with rice, bread or quinoa.

*As I say, this dish tasted amazing but the texture of the ‘abalone’ still creeped me out. If I made it again I’d use ‘chorizo’ and button mushrooms.