In a large pot with a heavy base, heat two tablespoons oil over medium-high heat. Add sausages and cook five to seven minutes or until golden. Remove with a slotted spoon and set aside.

Add remaining tablespoon oil to the pot. Add garlic and onions and cook two minutes. Add red pepper and cook two minutes more, until onions are translucent. Add rice, chicken broth, paprika, salt, black pepper, and cooked sausage. Stir, bring to a boil, then reduce heat to low and simmer gently, covered, for 20 minutes.

Remove from the stove. Working quickly, remove the lid, add peas, and quickly replace the lid. Let sit 10 minutes; the residual heat will cook the peas. Fluff rice and garnish with parsley, if using.