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Heat a large nonstick skillet over medium heat. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally. Place in a small bowl, and set aside. Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. 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. 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 soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and 1/4 cup green onions.
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Wood-smoked Spanish paprika — chorizo, paella, rubs
Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium saffron — paella, biryani, risotto Milanese