- 2.2 lb (1 k) shrimp
- 4 cups rice
- ½ cup white wine
- ½ cup beer
- 13 garlic cloves, mashed
- 1 cup chopped onion
- 3 tablespoons ají panca / sundried red aji (chili) paste
- 2 tablepoons paprika
- 1.1 lb (½ k) green peas
- 5 ají amarillo fresco / fresh yellow aji seeded, deveined, minced
- 4 sweet bell peppers, finely chopped
- Vegetable oil
- Minced parsley
- ¼ teaspoon black pepper
Sauté 3 crushed garlic cloves with 2 tablespoons oil until golden in a medium size pan. Add 4 cups water, cover pan, bring to a boil and add rice. Cover pan.
Cook for 15 to 20 minutes, over moderate heat, or until rice is done. Add 1 tablespoon oil on top and mix the upper part of rice with a fork. Keep covered for 10 minutes. Cool.
Clean and devein shrimp. Separate corals and tails.
Boil water with salt in a large pan, add shrimp tails and cook for 2 minutes until they turn pink. Drain and reserve shrimp.
Sauté rest of crushed garlic cloves, onion, bell peppers, sundried red aji paste, paprika, fresh yellow aji, salt and pepper in a large frying pan.
Add beer and shrimp corals, boil a few minutes. Add white wine and cooked rice. Carefully stir, until rice gets a uniform color.
Continue cooking for a few minutes until rice dries and grains separate.
Serve on a platter. Decorate with peas, shrimp tails and finely chopped parsley.