Calendula Paella Recipe

Calendula Paella Recipe photo by Taste of Home

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Calendulas have bright yellow petals and lends a sunny cast to food. The flavor of the petals has been described as tangy to slightly bitter.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Calendula Paella Recipe

Prep: 20 min. Cook: 40 min.

Yield: 10-12 Servings

20 40 60

Ingredients

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped onion
4 garlic cloves, minced, divided
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 large green pepper, julienned
3 green onions, sliced
1 teaspoon minced parsley
1 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
1 package (10 ounces) frozen peas
1/2 pound fresh frozen uncooked shrimp, peeled and deveined
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons lemon juice
1/2 cup calendula petals (about 12 blossoms)

Directions

In a saucepan, combine broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Meanwhile, in a skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. Discard bay leaf; add rice mixture to vegetable mixture and keep warm over medium-high heat. In another skillet, cook and stir shrimp in lemon juice for 2 minutes. add chicken; cook until chicken is no longer pink and shrimp is fully cooked, about 3-5 minutes. Add rice and vegetables with calendula petals; toss. Yield: 10-12 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Originally published as Calendula Paella in Birds & Blooms October/November 1999, p55