Spanish Paella with Saffron, Merguez, and Chard

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

13 oz

Lamb Merguez Sausages

1 bunch

Rainbow Chard , thinly sliced

1 1/2 cups

Paella Rice

I used Matiz Valenciano® Paella Rice

1 box
(1000 mL)

Aneto Valencian Paella Base

1 cup

Matiz Navarro® Piquillo Peppers , thinly sliced, drained

Cooking Instructions

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Step 1

In a 13 inch paella pan or large skillet, heat the Olive Oil (1 Tbsp) over medium-high heat. Cook the Lamb Merguez Sausages (13 oz) until browned on all sides and cooked through, about 4 minutes. Remove to a plate.

Step 2

Add the thinly sliced Rainbow Chard (1 bunch) to the pan and saute until wilted but still vibrant, 2 minutes. Set aside with the merguez.

Step 3

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