Heat 1 tbsp of olive oil in a large skillet on medium-high heat.

Cook sausages for 3-5 minutes, turning, until browned all over. Remove from pan and set aside.

Heat remaining 1 tbsp olive oil in the same pan on high heat.

Sauté onion, pepper, and garlic for 1-2 minutes, until tender.

Stir in tomato paste, oregano, cayenne pepper, and bay leaf. Add rice, stirring to coat.

Pour in chicken stock and diced tomatoes. Bring to a boil.

Reduce heat to low and return sausages to pan.

Cover and cook for 20 minutes.

Add frozen corn and peas.

Cook, covered, for a further 5 minutes, until rice is tender and liquid is absorbed completely.

Sprinkle with chopped parsley to serve.