First, bake the sausages in the oven for about 15 minutes. Slice them and set aside. In a skillet, add 1 tablespoon olive oil, then add the green onions and garlic. Sauté, then add the tomato paste and ketchup, season with salt and pepper. Cook for a few more seconds and set aside.

In a large pot, add 2 tablespoons olive oil. Heat, then add the bell pepper, 1 tablespoon parsley, and the beef sirloin. Season with salt and pepper. Brown for about 3 minutes, stirring constantly. Add the chicken and cumin. Let it brown a bit, then immediately add the rice. Stir, add the 3 cups vegetable broth and smoked paprika.

When the rice is almost dry, lower the heat to low, cover, and cook for 10 more minutes. Serve hot, garnished with the remaining parsley to enhance the flavor.