Pipis with Rice Lemon and Parsley

Pipis with rice lemon and parsley

This recipe is a favourite for lovers of fresh seafood. The lightness of the lemon, paired with the herbs makes for a deliciously simple dinner.

Serves 4

Prep time: 10 mins

Cook time: 25 mins


350g arborio rice

2 tbsp extra-virgin olive oil

2 garlic cloves, finely chopped

1kg pipis

200mL dry white wine

1/2 cup flat-leaf parsley, chopped

Zest and juice of 2 lemons

Fresh crusty bread, to serve


Gently scrub pipis under cold running water. Place them in a bowl of salted water until you are ready to use them.

Cook rice in a large saucepan of boiling salted water until al dente (12-15 minutes), drain and return to pan.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion and garlic and stir occasionally until fragrant (4-5 minutes).

Heat a separate saucepan over high heat. Add pipis and wine, cover with a lid and shake pan occasionally until pipis open (2-3 minutes). Remove from heat.

Transfer pipis with a slotted spoon to onion mixture, strain cooking liquid over pipis. Add parsley and lemon zest and lemon juice. Season to taste. Add mixture to the rice and stir to combine. Serve with fresh crusty bread to mop up the remaining juices.