Ene's Recipe Book

Method

1. 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.
2. Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
3. 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.
4. Cover with lid, cook 20 minutes.
5. 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.
6. Add parsley. Use a fork to fluff the rice. Serve immediately!