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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


  • 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


  • 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.


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.


Serving: 6g