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
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 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)
Reviews
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.