Serves 4
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1kg Goolwa Pipis, rinsed
  2. 1 tablespoon olive oil
  3. 1 brown onion
  4. 1 clove garlic, peeled and crushed
  5. ½ teaspoon sweet smoked paprika
  6. 1 chorizo, finely diced
  7. 1/3 cup dry sherry or vermouth
  8. 1 cup chicken stock
  9. 400g tin cherry or crushed tomatoes
  10. freshly ground black pepper
  11. 1/3 cup flat leaf parsley
  1. Heat olive oil, onion, garlic, paprika and chorizo together in a large saucepan over a low heat for 10 minutes or until onion is soft.
  2. Increase heat to medium, add sherry and cook for 2 minutes. Add stock and tomatoes, stirring to combine. Cover and cook for 10 minutes, season with pepper.
  3. Add pipis, cover and cook for 3 minutes or until shells open.
  4. To finish, add parsley and serve with crusty bread.
General cooking tips
  1. It is important to rinse the fresh pipis, before cooking, as the water in the bag is very salty.
  2. Frozen pipis cook in a very similar time frame to the fresh pipis when barbequing, steaming and poaching. They do take a little longer in the oven.
  3. To prevent overcooking it is best to remove the open shells and set them aside, especially on the barbecue.
  4. Any shells that do not open can be prised open or cooked further until they open.
Goolwa PiPiCo http://goolwapipico.com/

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