Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3/4 pound lamb merguez sausage
  • 1 bunch rainbow chard, leaves and stems (thinly sliced)
  • 1 ½ cups Matiz Valenciano Paella Rice
  • 1 container Aneto Valencian Paella Base
  • One 7-ounce jar Matiz Navarro Piquillo Peppers (drained and thinly sliced)

Instruction

  • In a 13” paella pan or large skillet, heat the olive oil over medium-high heat. Cook the merguez until browned on all sides and cooked through, about 4 minutes. Remove to a plate.
  • Add the chard to the pan and sauté until wilted but still vibrant, 2 minutes. Set aside with the merguez.
  • Add the rice and stir it for a few minutes until it gets lightly brown. Pour in the Aneto Valencian Paella Base. When it starts to bubble, arrange the merguez, chard and piquillo peppers evenly around the pan.
  • Simmer the paella over medium-low heat, making sure not to stir at all, until the liquid is completely absorbed and the bottom begins to form a crust (called the socorrat), about 15-20 minutes.
  • Serve warm alongside a simple salad.