6 to 8 Chilean abalone (locos), cooked and chopped (800 gr / 1 lbs 13 oz)
1½ cup fresh cream
salt to taste
green chili to taste
1 cup grated cheese
Step 1 – Heat olive oil in a frying pan and sauté the onion and garlic. Add a pinch of paprika and white wine and reduce. Next, add the abalone stock and cook until almost all the liquid has evaporated.
Step 2 – In a separate bowl, soak the sandwich roll in milk for 30 minutes. Disintegrate with your hands or a spoon.
Step 3 – Place the chopped abalone in a bowl. Add the sautéed garlic and onion, the soaked bread, salt and finely chopped green chili pepper.
Step 4 – Add half of the grated cheese and mix well with a spoon.
Step 5 – Butter the abalone shells (or ovenproof bowls) and fill with the mixture. Sprinkle grated cheese on the surface. Bake for 15 to 20 minutes at 160°C (320°F). Serve hot.