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Calendula Paella

 Calendula Paella
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
10-12 ServingsPrep: 20 min. Cook: 40 min.


  • 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,

2 of 2

Calendula Paella (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.