Cooking Instructions
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Step 1
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.
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
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).
Step 4
When it starts to bubble, arrange the marguez, chard, and drained and thinly sliced Matiz Navarro® Piquillo Peppers (7 ounce) evenly around the pan.
Step 5
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.
Step 6
Serve warm alongside a simple salad. Enjoy!
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