Goolwa Pipis with Chorizo, Tomato & Parsley

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min


  • 1kg Goolwa Pipis, rinsed
  • 1 tablespoon olive oil
  • 1 brown onion
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon sweet smoked paprika
  • 1 chorizo, finely diced
  • 1/3 cup dry sherry or vermouth
  • 1 cup chicken stock
  • 400g tin cherry or crushed tomatoes
  • freshly ground black pepper
  • 1/3 cup flat leaf parsley



IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.

  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

It is important to rinse the fresh pipis, before cooking, as the water in the bag is very salty.
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.
To prevent overcooking it is best to remove the open shells and set them aside, especially on the barbecue.
Any shells that do not open can be prised open or cooked further until they open.