In a 13 inch paella pan or large skillet, heat the Olive Oil (1 tablespoon) over medium-high heat. Cook the Lamb Merguez Sausage (0.75 pound) until browned on all sides and cooked through, about 4 minutes. Remove to a plate.
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.
Add the Matiz Valenciano® Paella Rice (1 1/2 cup) and stir it for a few minutes until it gets lightly brown. Pour in the Aneto Valencian Paella Base (1 box).
When it starts to bubble, arrange the marguez, chard, and drained and thinly sliced Matiz Navarro® Piquillo Peppers (7 ounce) 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, about 15-20 minutes.
Serve warm alongside a simple salad. Enjoy!