①Place smoke chips in the smoker and heat until smoke rises. Place the sausages on the grill with aluminum foil in a preheated smoker, smoke over low heat for around 10 minutes. Once it’s cooled, cut them in half vertically.

②In a bowl, combine (A) and soak for around 30 minutes.

③Pull out strings from the field peas.

④Boil water (excluding ingredients) in a pot, add salt (around 1% of the water), and ③(the field peas). Boil for around 1 minutes, remove and cool in a sieve.

⑤Mince the garlic and the onion.

⑥Heat olive oil in a frying pan, add the garlic and sauté. When the aroma of the garlic starts to fill the air, add the onion and sauté the medium heat until softened.

⑦Add the rice and stir over medium heat, coating each grain with oil.

⑧Place ①(the smoked sausages),④(the field peas), broth and ②(white wine and saffron).

⑨Once it comes to a boil, cover and simmer over low heat for around 15 minutes. Remove from heat, let it steam for around 5 minutes. Place half cut black olives and lemon wedges, and you’re done!