Preparation

Place the shells in seawater for three hours to release the remaining sand.

Bring the oil and the chopped onion to the fire and cook until golden brown.

Add water (3 to 4 times the amount of rice) and wait for it to boil.

Add the rice, season with salt and cook over high heat - about 10 minutes - after boiling, keeping the pot uncovered.

Meanwhile, wash and drain the shells.

After the indicated cooking time, add the shells and the chopped cilantro.

When the shells are open and the rice is cooked, serve immediately in a bowl.

Ingredients

  • 1 kg of shells
  • 2 tablespoons of olive oil
  • 1 onion
  • 150 gr of rice
  • coriander
  • Salt