Ingredients :
    2.2 lb (1 k) shrimp
    4 cups rice
    ˝ cup white wine
    ˝ 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 (˝ k) green peas
    5 ají amarillo fresco / fresh yellow aji seeded, deveined, minced
    4 sweet bell peppers, finely chopped
    Vegetable oil
    Minced parsley
    Ľ 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.
        10 servings