1-First, heat 2 tablespoons of the olive oil in a large heavy-based pot over medium-high heat. Add the sliced smoked sausages and cook until they turn golden, then remove them and set aside. This step locks in the smoky taste that makes the dish special.

2-Cooking the Vegetables and Rice: Next, add the remaining 1 tablespoon of olive oil to the pot. Sauté the minced garlic and chopped onions for about 2 minutes until they smell wonderful, then toss in the capsicum squares and cook for another 2 minutes until the onions soften.

3-Now, stir in the uncooked rice, chicken stock, smoked paprika, salt, and pepper. Add back the cooked sausages, bring everything to a boil, and then lower the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes, allowing the flavors to blend perfectly.

4-After that, take the pot off the stove, quickly add the thawed peas on top without stirring, and cover it again to rest for 10 minutes. The peas will cook from the residual heat, keeping them fresh and vibrant. Finally, fluff the rice with a fork, mix in the parsley if you like, and serve it warm for a comforting meal.