calendula paella
A Spanish seafood paella prepared with calendula petals, featuring a vibrant golden hue.
Ingredients
chicken broth
4 cups
uncooked long grain rice
2 1/2 cups
chopped onion
1 cup
garlic cloves (minced, divided)
4
salt
1 teaspoon
ground turmeric
1/2 teaspoon
pepper
1/4 teaspoon
bay leaf
1
green pepper (julienned)
1 large
green onions (sliced)
3
minced parsley
1 teaspoon
dried thyme
1 teaspoon
hot pepper sauce
1/4 teaspoon
olive oil
2 tablespoons
sliced fresh mushrooms
1 cup
tomatoes (chopped)
2 medium
frozen peas
1 package (10 ounces)
fresh frozen uncooked shrimp (peeled and deveined)
1/2 pound
boneless skinless chicken breasts (thinly sliced)
1 pound
lemon juice
2 tablespoons
calendula petals (about 12 blossoms)
1/2 cup
Instructions
1
Step 1
In a saucepan, combine chicken broth, rice, onion, half of the minced garlic, salt, ground turmeric, pepper, and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.
2
Step 2
Meanwhile, in a skillet, heat olive oil and sauté green pepper, onion, parsley, thyme, hot pepper sauce, and the remaining minced garlic for 2 minutes. Add mushrooms and cook until the green pepper is crisp-tender. Stir in tomatoes and peas; heat through. Discard the bay leaf. Add the rice mixture to the vegetable mixture and keep warm over medium-high heat.
3
Step 3
In a separate skillet, cook shrimp in lemon juice for 2 minutes. Add chicken; cook for 3 to 5 minutes until chicken is no longer pink and shrimp are fully cooked. Stir in the rice mixture, vegetable mixture, and calendula petals; toss to combine. Yields 10 to 12 servings.
