Paella with Soyrizo and Edamame

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.
  • 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

  1. 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.
  2. Return pan to medium heat. Add olive oil and yellow onion; cook for 10 minutes or until tender, stirring occasionally.
  3. Add saffron and garlic; cook for 1 minute, stirring constantly.
  4. Add rice and bell pepper (and crushed red pepper, if using); cook for 2 minutes, stirring frequently.
  5. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.
  6. 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.
  7. 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

One response to “Paella with Soyrizo and Edamame

  1. Pingback: Soyrizo: Even Boys Like It | Cookasaurus

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