I love keeping frozen pre-cooked edamame in the freezer for meals such as this, last minute entertaining, or a protein-packed super snack! Find it in the freezer section.
While saffron can be pricey, a little bit goes a long way, and its flavor is what makes paella unique. If you are really on a budget you can substitute tumeric for the color, but the taste won’t be the same.
For a little extra kick try adding 1/4 tsp of crushed red pepper with the rice and bell pepper.
PAELLA WITH SOYRIZO AND EDAMAME
- 6 ounces Soyrizo
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1/4 teaspoon saffron threads, crushed (or tumeric)
- 4 garlic cloves, minced
- 1 cup medium-grain rice
- 1 red bell pepper, diced
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 1/2 cups frozen shelled edamame
- 1/4 cup chopped green onions
How to make it
- Heat a large nonstick skillet over medium heat. Add Soyrizo to pan, and cook, stirring constantly for 5-6 minutes or until browned. Place in a small bowl, and set aside.
- Return pan to medium heat. Add olive oil and yellow onion; cook for 10 minutes or until tender, stirring occasionally.
- Add saffron and garlic; cook for 1 minute, stirring constantly.
- Add rice and bell pepper (and crushed red pepper, if using); cook for 2 minutes, stirring frequently.
- Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.
- Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Return Soyrizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with green onions.
From Cooking Light, April 2011