Paella with (Soy) Chorizo and Edamame

I know I've been a little behind on the blog. I've actually been cooking a lot, but haven't found a lot of time to sit down and write anything other than my dissertation. This meal, however, inspired me to make time. We ate this for dinner last night and it was delicious. I definitely plan on making it again soon!

P.S. If you've never eaten edamame, you should give it a shot!



Paella with (Soy) Chorizo and Edamame

6 oz. chorizo (or soy chorizo)
2 tbsp. extra-virgin olive oil
2 1/4 cups chopped yellow onion (about 1 large)
1/4 tsp. saffron threads, crushed (I left these out--saffron threads are too fancy for grad students).
4 garlic cloves minced
1 cup Valencia or Arborio rice
1 red bell pepper, chopped into 1/2-inch pieces
1/2 cup of dry white wine (always add an extra splash for good luck!)
2 cups organic vegetable broth
1/4 tsp. salt
1 1/2 cups frozen, shelled edamame (green soybeans), thawed
1/4 cup chopped green onions
1/4 cup coarsely chopped fresh flat-leaf parsley (optional)


1. Heat a large nonstick skillet over medium heat. Add chorizo to pan and cook until browned, crumbling and stirring occasionally. Drain (if necessary) and place in small bowl to the side.

2. Add olive oil to pan, swirling to coat. Add yellow onion and cook for ten minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly.

3. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.

4. Add vegetable broth and salt; brign to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

5. Return chorizo to pan, and stir in edamame (which should already be thawed). Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with parsley and onions and stir immediately.