Chorizo & Edamame Paella

8 Oz. Chorizo 

2 Tbsp. Extra Virgin Olive Oil

2 C. Yellow Onion, Chopped

¼ Tsp. Saffron Threads

4 Garlic Cloves, Minced

1 C. Valencia Rice

½ C. Dry White Wine

2 C. Organic Vegetable Broth

¼ Tsp. Salt

1 ½ C. Edamame (Green Soybeans)

1 C. Tomatoes, Chopped

¼ C. Fresh Parsley, Chopped

¼ C. Chopped Green Onions

Heat a large nonstick skillet over medium heat. Add chorizo. Cook until meat has browned, about 15 minutes. Set aside. Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion, cook for 10 minutes, until tender. Add saffron and garlic; cook for 1 minute stirring constantly. Add rice, cook for 2 minutes, stirring constantly. Stir in white wine and cook 2 minutes or until liquid is nearly absorbed. 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 chorizo to pan and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Add chopped tomatoes when plating; sprinkle with parsley and green onions.