Brown the sausages: Heat 1 tablespoon of olive oil in a large frying pan or skillet over a medium-high flame. Add the sausages and let them sit undisturbed for 3–4 minutes until the undersides are a deep, golden brown. Turn them and repeat. You’re looking for a rich, caramelised surface and a faint, meaty sizzle. Remove the sausages to a plate—they’ll finish cooking later.

Sweat the aromatics: Lower the heat to medium and add the remaining olive oil. Tip in the diced onion and stir. Within a minute, you’ll hear a soft, steady hiss. Cook for 4–5 minutes until the onion turns translucent and releases a sweet, mellow fragrance. Add the minced garlic and stir for 30 seconds—the smell should become heady and pungent.

Soften the peppers: Tumble in the red and green bell peppers. Stir everything together and let them cook for 3–4 minutes. The peppers will soften and their colour will brighten. You’ll notice a slight stickiness on the pan’s bottom—that’s flavour waiting to be released.

Toast the rice: Sprinkle the rice over the vegetables and stir it through for 1–2 minutes. The grains will turn from chalky white to a faint, translucent sheen. Listen for a gentle crackle—this step seals the rice so it stays fluffy, not mushy.

Add the spices and tomatoes: Dust the smoked paprika, thyme, and oregano over the rice, then stir quickly to coat everything. Drop in the diced tomatoes and stir again. The pan will look dry for a moment—that’s fine.

Pour in the stock: Slowly pour the chicken stock into the skillet. The liquid will hiss and steam as it hits the hot pan. Scrape the bottom of the pan with a wooden spoon to lift any browned bits—they’ll melt into the stock, deepening the colour to a warm amber.

Simmer and return the sausages: Bring the liquid to a gentle boil, then reduce the heat to low. Nestle the browned sausages back into the rice mixture. Cover the pan with a tight-fitting lid and let it simmer for 18–20 minutes. The rice should absorb the stock, puffing up and becoming tender. You’ll smell a comforting, herby steam as it cooks.

Rest and fluff: Turn off the heat and leave the skillet covered for 5 minutes. This resting period allows the rice to settle and the sausages to finish cooking gently. When you lift the lid, the rice should be fluffy and separate. Scatter the fresh parsley over the top and serve straight from the pan.