Paella picante de Michael

1 rounded cup organic Endamame beans shelled
1/2 cup extra virgin olive oil
3 lb. cured Chorizo or Andouille, cut into thin pieces
Salt and freshly ground pepper, to taste
1 large Vidalia onion, chopped
2 garlic cloves, minced
1/2 tsp. saffron threads, crushed
4 Rome tomatoes, peeled, seeded and chopped
4 cups organic chicken stock
1/2 lb. organic green beans, trimmed, blanched for 3 to 5 minutes and drained
2 fresh rosemary sprigs, tough stems discarded, leaves chopped
2 1/2 cups organic Basmati rice
1 lb. large shrimp, peeled and deveined (Not BP shrimp from the Gulf of Mexico)
Lemon wedges for garnish

In a paella pan over medium-high heat, warm the olive oil. Add the onion, garlic, saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes.

Add the sausage to the pan, add the stock and simmer for 10 minutes. Add the Endamame and green beans, rosemary and rice and stir to mix. Reduce the heat to medium and cook, uncovered, without stirring, until the rice is nearly tender, about 20 minutes. Tuck the shrimp into the rice during the last 5 minutes of cooking. Let the paella stand, covered, for 5 to 10 minutes so the rice absorbs all the liquid. Garnish with lemon wedges and serve immediately.