Calendula Paella
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 10-12 servings.
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
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4 cups chicken broth
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2-1/2 cups uncooked long grain rice
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1 cup chopped onion
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4 garlic cloves, minced, divided
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1 teaspoon salt
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1/2 teaspoon ground turmeric
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1/4 teaspoon pepper
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1 bay leaf
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1 large green pepper, julienned
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3 green onions, sliced
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1 teaspoon minced parsley
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1 teaspoon dried thyme
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1/4 teaspoon hot pepper sauce
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2 tablespoons olive oil
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1 cup sliced fresh mushrooms
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2 medium tomatoes, chopped
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1 package (10 ounces) frozen peas
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1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
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1 pound boneless skinless chicken breasts, thinly sliced
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2 tablespoons lemon juice
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1/2 cup calendula petals (about 12 blossoms)
Directions
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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.
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