Pipi & Tomato Rice Gratin

A luxurious tomato baked rice casserole with cheese and plenty of pipi!
You can easily make an authentic tasting dish at home

1. Soak the pipi in salted water (about 3% salt) and cover with plastic wrap. Refrigerate for 2–3 hours to remove sand

2. Finely chop the onion, lightly cover with plastic wrap, and microwave at 600W for 2 minutes

3. Combine the sauce ingredients and mix well in a bowl. Microwave at 600W for 3 minutes without covering

4. Add the cooked onions from step (2) and a little olive oil to the sauce from step (3) mix well, then microwave again at 600W for 1 minute

5. Spread butter thinly inside a heatproof dish, then add the washed rice

6. Add half of the mixture from step (4) to the rice in the dish, mix well and level the surface

7. Sprinkle shredded cheese evenly on top

8. Arrange the soaked pipi on the cheese, then drizzle a little olive oil over them

9. Bake at 240°C for 8 minutes. Adjust the temperature and time depending on the size of the pipi

10. Once the pipi open, remove from the oven. If some remain closed, bake a little longer

11. Sprinkle with chopped parsley and coarsely ground black pepper to taste. Serve and enjoy!