Heat the oil in a nonstick frying pan and cook the sausages for 6-8 mins, turning regularly, until browned on all sides. Remove from the pan and set aside.
Add the chorizo to the pan and cook for 2 mins. Add the garlic and the smoked paprika and cook for a further 3 mins. Pour in the chopped tomatoes and chicken stock, and season with freshly ground black pepper. Bring to a simmer.
Add the sausages to the pan and continue to cook for a further 10-12 mins. Stir through the butter beans and peas. Cook for another 2 mins, then serve in bowls.