Open the black shells and take out the meat, reserving the juices. Discard the shells.
Heat the vegetable oil in a skillet over medium heat, add garlic and ginger, but do not let the garlic brown because it will turn bitter.
Add bell pepper and scallions, and cook for five minutes. Add the reserved black shells without the juice.
Add the rice and stir. Incorporate the juice of the black shells with the sesame oil and the soy sauce. Taste for seasoning, adding salt and pepper if needed.
Serve in two plates, with salsa criolla, chifles, and lime.
* You can find the recipes for chifles and Salsa Criolla in this blog.
Recipe by PERU DELIGHTS at https://perudelights.com/rice-with-black-shells-arroz-con-conchas-negras/