Instructions: Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the garlic, tomatoes and artichokes over low heat. Add the rice and stir, then add the saffron and paprika. Add the water and salt to taste. When it begins to boil, add the pork and let the mixture cook vigorously. Puree the fried peppers with a little water and add to the rice. Continue cooking, without stirring, until the rice is half done, then reduce the heat and cook slowly until finished. This rice should be cooked, dry and have the grains separate (rather than stuck together).

NOTES : About chorizo and other Spanish sausages:

Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is ground pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.

In Spain, we have many kind of chorizos (red sausages):

"fresh" chorizos: red sausages made with ground pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with hot Spanish paprika (pimenton rojo picante).

Fresh chorizo sa

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