- 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 or 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)
- 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.
Originally published as Calendula Paella in Birds & Blooms October/November 1999, p55
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jan. 4, 2011
"Great recipe, although I left out the calendula petals and the bay leaf. It was pretty easy to make & my hubby & I both enjoyed it."