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.