This is a tasty dish but next time I will use less onion (it was really overpowered by the onion flavor) and more soyrizo.
Paella with Soy Chorizo and Edamame
Comments and Reviews 1-5 of 5
No Longer Registered Posted: 03/19/11
alisaG Posted: 03/28/11
I liked the combination of flavors but to be fair I did quite a bit of subbing. I had leftover soy chorizo and found this recipe to be pretty straightforward, so I followed it loosely. Used 3.5 of chrorizo (all I had) and halved the rest of the ingredient amounts except for garlic (4 cloves -- I like garlic) and onion (half of a medium onion --thank you previous reviewer for mentioning the onion part). I used leftover lima beans and frozen peppers and since I didn't have saffron, I just kicked up the flavor with cayenne. I know it's not the same but hey, saffron is expensive! I had a little bit of Arborio rice and no wine so just more vegetable stock and it worked out well! Don't forget the parsley and green onion, definitely make the dish.
julicoo09 Posted: 04/20/11
I was excited to make this as I usually like a lot of Cooking Light's vegetarian recipes, but this one just seemed off. The flavor was strange and just didn't seem to go with the other flavors in the dish. Will not be making this again.
bellymama Posted: 04/11/11
I followed the recipe except omitted the green onions. I was surpised by how good the soyrizo was. I had never tried it before. We'll make this again for a quick weeknight supper.
chezcayenne Posted: 06/26/11
I make something almost exactly like this, but I use about 1/2 the onion and only 1/2 cup edamame and add artichokes, paprika and thyme. I've been making it for years and it's on my blog, Chez Cayenne.