Calendula Paella

Total Time

Prep: 20 min. Cook: 40 min.


10-12 servings

Updated: Oct. 04, 2022
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


  • 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)


  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.

Recommended Video