If you prefer your pipis cooked simply, just steam them in white wine and parsley and omit the chorizo and tomato sauce.
250g onion, sliced
60ml olive oil
5 cloves garlic, crushed
300g crushed tinned tomatoes
1/2 tspn Spanish smoked paprika
1 red capsicum, roughly chopped
1/2 cup white wine
6 drops Tabasco sauce or 1 small chilli
Black pepper and sea salt to taste
4 tbspn olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
1 chorizo sausage (stocked by most delis), sliced
1 fresh bay leaf
1kg Pipis soaked in salted water for 2 hours
150ml white wine
1/2 bunch of continental parsley, chopped
- Heat the olive oil in a large heavy-based saucepan. Add the onion, garlic, chorizo and bay leaf and cook until the onion becomes golden.
- Add the pipis and toss to coat in the mixture. Add the wine, cover with a lid and cook for a further 2 minutes over a medium heat.
- Add one cup of tomato sauce and the parsley, then cover and cook for 3 minutes or until the pipis open (throw away any that are still closed).
- Taste for seasoning – you may not need to add salt.
- Serve on rice, pasta, bread or toast.
- Serves 4