A large cast-iron skillet, or heavy bottom braising/Dutch-oven-style pan, should be placed over medium-high heat. Once the skillet/pan is hot, drizzle in approximately 1 tablespoon oil. Once the oil shimmers, add the sausage and let it sit for a few moments to allow it to brown on the first side.

Next, turn the sausage over so it browns on all sides. Finally, use a slotted spoon to remove the sausage from the pan and place in a bowl.

In a skillet/pan, place the sliced onion and the yellow and red bell peppers. Cook for 3-4 minutes. Then, add the garlic and a few pinches salt and pepper to the pan and stir to combine.

When the garlic is fragrant, take everything out of the pan and put it aside along with the sausage.

Turn down the heat and add a bit more oil. Stir in the tomato paste, along with about 1/2 cup chicken broth/stock. Allow it to simmer for 15-30 seconds to extract the tomato paste's raw flavor and soften it.

Stir in the rice, then add the paprika. Finally, stir in the tomato "broth" to coat the rice.

Mix the remaining broth/stock with the sausage, charred onions, and peppers back into the skillet. Stir to combine all the ingredients.

Stir in the chopped cilantro, parsley, and finally check for salt and pepper. (If you prefer it spicy, you can add red pepper flakes).