3 tbsp extra virgin olive oil
5 garlic cloves , finely minced
2 onions (medium), chopped (or 1 large)
1 yellow pepper , cut into 1.5cm / 1″ squares
1 red pepper , cut into 1.5cm / 1″ squares
400 g/ 14oz kransky or other smoked sausages , sliced 0.5cm thick / 1/4″ thick
3/4 tsp salt
1/2 tsp pepper
3/4 tsp smoked paprika (sub normal paprika)
1 1/2 cup long grain white rice , uncooked
2 1/2 cups chicken stock/broth , low sodium (or veg stock)
2 cups frozen peas , thawed
2 tbsp parsley , chopped

Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon. Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add pepper and cook for 2 minutes until onion is translucent.

Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it’s simmering very gently. Cover with lid, cook 20 minutes.

Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat with cook the peas.

Add parsley. Use a fork to fluff the rice. Serve immediately!
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