2 Unit Sausage, Italian Spicy 100 Gram Sliced Chorizo 1 Cup Rice, Basmati 2 Cup Stock, Chicken 1 Teaspoon Paprika 1/2 Teaspoon Pepper, Cayenne 1 Teaspoon Tomato, Paste 2 Tablespoon Olive, Oil 0 Unit To taste Salt, Sea 0 Unit To taste Pepper, Black 1 Unit Finely chopped Onion, Brown 2 Clove Minced Garlic 1 Unit Diced Capsicum, Red 1 Unit Diced Capsicum, Yellow 1 Unit Diced Capsicum, Green
1. Cook the sausages and chorizo – Heat olive oil in a large pan over medium heat. Add the sliced chorizo and cook until slightly crispy. Remove and set aside. In the same pan, cook the sausages until browned on all sides, then slice them into bite-sized pieces. 2. Sauté the aromatics – Add the chopped onion and garlic to the pan, cooking until softened and fragrant. 3. Add the peppers and spices – Toss in the diced bell peppers, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables in the spices. 4. Incorporate the tomato paste – Stir in the tomato paste and let it cook for a minute to enhance its depth of flavor. 5. Cook the rice – Add the rice to the pan and mix it with the other ingredients. Pour in the chicken stock, bring to a simmer, and reduce the heat to low. 6. Simmer until the rice is tender – Cover the pan and let the rice cook for about 15 minutes, or until all the liquid is absorbed. Stir occasionally to prevent sticking. 7. Combine everything – Return the cooked chorizo and sliced sausage to the pan, stirring well to distribute the flavors.