4 paua (1 per serving)
1 lg. onion, cut in thick rings
2 tbsp. butter
Salt and pepper

While many people eat the entire paua, in this recipe use only the foot. If the pharynx (reddish colored, located in the area of the mouth) is still attached it is best removed. Place paua in an old clean tea towel and with the flat surface of a cleaver or similar utensil pound it several times. Do not use so much pressure that it shatters but ensure that it is hit with enough force to tenderize it.

Melt butter in a heavy pan, add onion rings. Place paua on top. Cook paua for 6 minutes first side and 4 minutes second side. Transfer onion to upper cooked surface when the paua is turned. During the cooking, season lightly with salt and pepper. Serve as one would fried fish or meat. Serves 4.