Smoky chorizo, sweet tomatoes and fragrant parsley create a rich, warming broth that perfectly complements the delicate flavour of Goolwa PipiCo Fresh Pipis. Finished with crusty bread for mopping up every last spoonful, this is a simple dish that’s equally suited to a relaxed weeknight dinner or sharing with friends.
Ingredients
- 1 kg Goolwa PipiCo Fresh Pipis
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 1 garlic clove, crushed
- ½ teaspoon sweet smoked paprika
- 1 chorizo, finely diced
- ⅓ cup dry sherry or dry vermouth
- 1 cup chicken stock
- 400 g can cherry tomatoes or crushed tomatoes
- Freshly ground black pepper
- ⅓ cup flat-leaf parsley, roughly chopped
To Serve
- Crusty bread
Method
- Heat the olive oil in a large saucepan over low heat. Add the onion, garlic, smoked paprika and chorizo, cooking gently for about 10 minutes until the onion is soft and the chorizo has released its flavour.
- Increase the heat to medium. Add the sherry or vermouth and cook for 2 minutes, allowing the alcohol to reduce slightly.
- Stir in the chicken stock and tomatoes. Bring to a gentle simmer, cover and cook for 10 minutes. Season with freshly ground black pepper.
- Add the Goolwa PipiCo Fresh Pipis to the saucepan. Cover with a tight-fitting lid and cook for approximately 4 minutes, shaking the pan occasionally until the pipis have opened.
- Stir through the parsley and serve immediately with plenty of crusty bread.
Cook’s Tip: Choose a good-quality smoky chorizo, as it forms the backbone of the sauce. The rich, spiced oils released during cooking infuse the broth and beautifully complement the natural sweetness of the pipis.
