The trick: pureed paprika, which is stirred into the long-grain rice only at the end, gives the risotto a pleasant freshness and a beautiful red color.
Remove the peel from the peppers, remove the core, chop half a bell pepper into small cubes and set aside as a garnish, grind the remaining peppers very finely in a hand blender. Sauté shallot and garlic cubes in a non-stick saucepan with 1 tbsp butter and olive oil each until translucent. Add long-grain rice, season with salt and pepper, sauté briefly. Sprinkle with paprika powder and extinguish with white wine, then fill up with stock and simmer gently for about 20 minutes. Sauté the diced peppers in 1 tbsp. olive oil, season with salt, season with pepper and add to the risotto form with the puree just before the end of cooking time. Cut calamari into rings, sauté briefly in 2 tbsp olive oil, season with salt, season with pepper and drizzle with juice of one lemon. Sauté sausage slices and sage also briefly in the remaining olive oil. Season the risotto with salt and freshly ground pepper to taste and finish with the remaining butter and grated Parmesan cheese. Arrange risotto with calamari, chorizo slices and sage leaves and bring to the table.
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