Ingredients
Scale
- 1 kg fresh chipichipi shellfish
- 500 ml water for cooking the shellfish (2 cups)
- 400 g white rice (2 cups)
- 200 g chopped white onion (1 large onion)
- 150 g chopped red bell pepper (1 medium pepper)
- 20 g crushed garlic (4 cloves)
- 200 g chopped ripe tomatoes (2 large tomatoes)
- 60 ml vegetable oil (4 tablespoons)
- 1 liter combined shellfish broth and water (4 cups)
- 5 g ground cumin (1 teaspoon)
- 3 g ground black pepper (1/2 teaspoon)
- 10 g salt (2 teaspoons)
- 20 g chopped fresh cilantro (4 tablespoons)