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Peel and finely chop the red onion and garlic cloves. Clean the mushrooms with a mushroom brush or paper towel and cut them into slices. Remove the seeds from the bell pepper and cut them into cubes.
Remove seeds from the red chilli pepper for a milder version and finely chop the chilli. Remove the stems from the tomatoes and roughly chop the tomatoes.
If you use sausages, remove them from its skin, you can also use sausage filling or ground meat.
Heat olive oil in a deep frying pan and sauté the onion and garlic for a few minutes. Then add the meat and cook a few minutes longer. Add bell pepper cubes, mushrooms and chilli pepper.
Add the smoked paprika along with the rice and tomato pieces. Cook for a few minutes longer and then pour in the white wine. Stir and let the rice fully absorb the white wine over medium heat.
Pour in the chicken stock and let the rice cook on medium heat and stir occasionally. Meanwhile, cut the spring onions into thin rings and finely chop the parsley.
Once the rice is almost fully cooked, stir in the spring onions and parsley and cook gently until the rice is tender. Season with salt and pepper, enjoy!