Calendula Paella Recipe

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Calendula Paella Recipe
Calendula Paella Recipe photo by Taste of Home
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Calendula Paella Recipe

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4 1 1
Publisher Photo
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

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

  • 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)
  1. 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

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MrsColeman User ID: 5724085 138056
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."

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