Portuguese-style Pipis with chorizo and tomato sauce

If you prefer your pipis cooked simply, just steam them in white wine and parsley and omit the chorizo and tomato sauce.
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

Pipis

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

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