Ingredients

  • 1 ½ cups Arborio rice
  • ½ tsp freshly ground black pepper
  • 2 tbsp blanched almonds
  • ⅔ cup canned diced tomatoes (including some juices)
  • 3 cups chicken broth
  • ¼ tsp dried chile flakes
  • ½ cup fresh or frozen peas
  • 1 clove garlic
  • 3 garlic cloves, minced
  • 2 tbsp chopped hazelnuts
  • ½ tsp kosher salt
  • 2 tsp kosher salt
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp olive oil
  • 2 tsp olive oil, divided
  • 1 medium onion, diced
  • 1 10 to 12-rib crown roast of pork (about 6 ¾ pounds)
  • 1 red bell pepper, diced
  • 3 whole roasted red peppers (6 halves)
  • ¼ tsp saffron threads
  • 2 tbsp sherry vinegar (or red wine vinegar)
  • ½ tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 ½ cups chopped Swiss chard
  • ¾ cup drained diced tomatoes
  • ½ cup very hot water
  • 1 slice white bread

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Vegetable paella

Step 1

  • Place saffron threads in a medium-sized bowl.
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Step 2

  • Add very hot water.
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Step 3

  • Let stand for 15 minutes.In a large saucepan set over medium heat, heat olive oil.
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  • Length: 15 minutes

Step 4

  • Add red bell pepper and onion and cook, stirring occasionally, until onions are starting to turn brown.
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Step 5

  • Add garlic and Arborio rice and cook until rice is glistening, about 1 minute.
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  • Length: 1 minutes

Step 6

  • Add chicken stock, Swiss chard and tomatoes. Bring to boil.
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Step 7

  • Add saffron and water mixture, smoked paprika and salt.Reduce heat to medium-low, cover the pot and cook for 15 minutes. Stir in peas, re-cover and cook for additional 5 minutes.Pork Crown Roast:Preheat oven to 450 degrees F.In a small bowl, stir together smoked paprika, kosher salt, pepper and canola oil. Pat the crown roast with paper towel to dry.
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  • Length: 20 minutes

Step 8

  • Place in a lightly oiled roasting pan. Rub the smoked paprika mixture all over the pork.Scoop approximately 1 cup of the vegetable paella into the top cavity of the crown roast. Cover the paella with a circular piece of oiled foil. Wrap the tips of the crown roast bones in foil.Roast the pork for 20 minutes. Reduce heat to 325 degrees F. and roast the pork for approximately 1 hour 45 minutes, or until a meat thermometer reads 145 degrees F. when inserted deeply into the roast (make sure you are not measuring the temperature of the rice).
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  • Length: 125 minutes

Transfer the pork to a platter and let rest for 20 minutes. While the pork is resting, place the remaining paella into a baking dish, cover with foil and heat in the oven.Romesco Sauce

Step 1

  • Heat olive oil in a medium saucepan set over medium-high heat.
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Step 2

  • Add blanched almonds, chopped hazelnuts and bread pieces. Cook, stirring frequently, until bread is lightly toasted and nuts are golden brown.
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Step 3

  • Transfer nuts and bread to the bowl of a food processor. Pulse until finely chopped.In the same saucepan set over medium heat, heat olive oil.
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Step 4

  • Add garlic and saut for 30 seconds. Stir in diced tomatoes and cook until tomatoes start to thicken, 7 to 10 minutes.
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  • Length: 7 minutes

Step 5

  • Transfer to the food processor, along with roasted red peppers, sherry (or red wine) vinegar, salt and chile flakes. Process until well combined.With the motor running, slowly pour in the olive oil until the mixture is smooth.Present the crown roast of pork on a serving platter, surrounded by the vegetable paella. To serve, remove the string and cut between the ribs.
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Step 6

  • Serve with paella and Romesco sauce.
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