Tomato Braised Abalone with Farinata – Chef's Pencil

Abalone is one of the most expensive shellfish in the world fetching prices of up to $50 (USD) per shell. Abalone is naturally buttery and salty with a texture similar to scallops. Check out this delicious abalone recipe from chef Matthew Accarrino and discover one of the most popular ways to cook abalone (i.e. braising).

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How to Prepare Abalone: Chef Skills and Preparation Tips

*Chef's note: I've adapted the recipe for a modern kitchen cooking it in a pot and pouring it into a pan to set before cutting it into slices and crisping them in a pan. Instead of abalone you can also use squid or octopus in this recipe. Since the weight of the abalone in this recipe includes the shell use half the weight for squid or octopus.

Matthew Accarrino is the nationally recognized Executive Chef of SPQR in San Francisco CA. Born in the Midwest and raised on the East Coast he moved west to California in 2007. His unique culinary style is inspired by his personal Italian heritage experiences and classical training with some of America’s best chefs combined with his embrace of the abundance of possibilities that California ingredients offer. With a strong belief in direct sourcing Accarrino strives to play a role in the growth and development of many of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and has earned praise from publications such as Food & Wine Bon Appétit Saveur San Francisco Chronicle 7X7 and San Francisco magazine. Under his leadership the restaurant was recognized with a Michelin star in the 2013 2014 2015 and 2016 guides. Accarrino has been nominated four times by the James Beard Foundation for “Best Chef: West.” FOOD & WINE named him a "Best New Chef" in 2014 and FOOD & WINE readers named him a "People's Best Chef California" in 2013. Accarrino co-authored and published his first book SPQR: Modern Italian Food and Wine published by Ten Speed Press in October 2012. FOR MORE INFORMATION OR TO SCHEDULE AN INTERVIEW CALL WAGSTAFF WORLDWIDE AT 415.274.2510