Shrimp Calamary Rice with Aji Amarillo Pisco Gastric

Today I was a Hungry Chef from Peru, I had only a tiny bit left of Peruvian Pisco, Azpitia Pisco to be exact, one of my husbands uncles makes it, if you have the opportunity to shop for it, don't hesitate, is the best I have ever tried. I don't usually have seafood around, but on my last excursion in SLC I bought this huge bag of frozen calamari (For the Peruvians, back off, is all you can get here, frozen or pay a lot of money. LoL) at Aquarius. Great place by the way. I also had shrimp and already cooked rice from the day before.
I don't usually said much about my own dishes, I am not a bragger, but OMG this dish really pull my soaks off. I am supper full and tempted to finish what I left behind on the pan. 

The following recipe is not very precise on ingredients, I am trying to write this as I rest after my lunch, but a lot of the amount are to taste. So, if you have some rice left over, use this recipe as a base for your own creation.


About 1 Cup of Shrimps, Peel and Deveined, reserve the shells
About 1 cup of calamari, defrost or clean and slice
1 Cup Water
1 Tbsp Oil
1/4 red onion, feathered
3 medium garlic cloves, sliced thin length wide
1/2 carrot, small diced
2 tsp Peruvian Hot Yellow Pepper paste
2 tsp Peruvian Aji Mirasol Paste
1/2 cup of Shrimp Water
White Rice, already cook, about a cup.
1/4 cup peas, ready to eat or defrosted
2 Tbls cilantro and parsley, chopped
1 tsp Peruvian Hot Yellow Pepper Paste
1 tsp Peruavian Aji Mirasol Paste
1 shot of Peruvian Pisco (Azpitia is our favorite)
1 lime, juiced
Salt and Pepper, to taste


  • In a small heavy bottom pot, placed all the shells of the shrimp and a pinch of salt, nothing fancy unless you want to, bring to a boil for about 4 minutes. Reserve the liquid.
  • Heat a saute pan, add oil and heat through, then incorporate the onions and saute-caramelized until tender. Add the garlic and cook until fragrant. 
  • Incorporate the carrots and saute until they pick a vibrant orange color. Add both pastes and stir again. Quickly add the calamari and mix with the rest of the ingredients. Add 1/2 cup of the reserved shrimp water, and cover to quickly braised the calamari. (Here it gets tricky, if you are fast enough then you may do with a shorter time, but if you past the point of no return then you have to braised your calamari a bit longer to get them softer in texture and not rubbery) To do this you might or might not need more liquid.
  • Any way, when you are happy with the calamari, add the shrimps cover for 2 minutes for the shrimp to cook, add the rice and mix all together. Add peas and cilantro and parsley.
  • Remove from pan and reserve. 
  • In the same pan (do not wash) make the gastric, Heat the saute pan, add a tiny bit of oil, add both pastes and stir to heat them, add the Peruvian Pisco with a little bit of water and the juice of half large lime. Cool to reduce and season with salt and fine ground pepper.
  • Serve your rice and drizzle the Gastric around the plate. 


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