1. Heat the oil in a large, wide pan on medium high heat and cook the garlic till fragrant but not browned. Add the onions and the fennel until translucent. Add the sliced sausages and brown. Then add the bell peppers and zucchini and cook for five minutes to soften. Add the paprika, salt, and pepper.
2. Stir in the rice and crushed tomatoes, cook for two minutes. Pour over the water and bring to the boil. Reduce to a simmer and leave to cook, without stirring, for 10 minutes. Stir and flatten and cook another 10 minutes. Add more water if needed.
3. Turn off the heat, cover with foil and leave to stand for five minutes. Finish with chopped fresh herbs on top. I used dill.