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Easy Spanish Paella with Saffron, Merguez and Chard

This easy Spanish paella recipe takes just 30 minutes, thanks to the help of a super flavorful saffron broth and traditional paella rice. The whole thing is topped with lamb merguez sausage and Swiss chard--so simple AND healthy!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Phoebe Lapine


  • 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


  1. 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.
  2. Add the chard to the pan and sauté until wilted but still vibrant, 2 minutes. Set aside with the merguez.
  3. 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.
  4. 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.
  5. Serve warm alongside a simple salad.

Recipe Notes

If you don’t have access to the paella base, simply sauté 1 diced onion and 2 garlic cloves until soft prior to adding the rice. Then add 1 quart of saffron broth. To make, combine 4 cups hot water or chicken broth with a few threads of saffron and allow to steep for ten minutes, until orange.