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1
To prepare the Romesco sauce, heat 1 teaspoon olive oil in a medium saucepan set over medium-high heat.
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2
Cook nuts and bread pieces in the hot oil until lightly toasted.
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3
Transfer nuts and bread to a food processor.
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4
Pulse until finely chopped.
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5
In the same saucepan set over medium heat, heat another teaspoon olive oil.
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6
Add garlic and saute for 30 seconds.
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7
Stir in diced tomatoes and cook until tomatoes start to thicken, about 10 minutes.
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8
Transfer the tomato mixture to the food processor, along with roasted red peppers, vinegar, salt and chile flakes.
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9
Process until well combined.
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10
With the motor running, slowly pour in the extra virgin olive oil and process until the mixture is smooth.
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11
Keep in the refrigerator if not using on the same day.
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12
To prepare paella, place saffron threads in a medium-sized bowl.
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13
Add hot water.
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14
Let stand for 15 minutes.
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15
Heat oil on medium high heat in a large saute pan.
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16
Add onion, garlic and tomatoes, and cook for 10 minutes.
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17
Stir occasionally.
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18
Add wine and cook for about 20 minutes over medium heat until the liquid is reduced by half.
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19
Add broth, rice, carrots and red pepper.
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20
Mix well.
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21
Add paprika, salt and pepper.
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22
Cook until the juice bubbles.
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23
Reduce the heat to low, cover and cook for 15 minutes or until the rice is tender but still slightly firm.
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24
Stir in peas.
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25
Cover and cook for additional 5 minutes.
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26
Sprinkle parsley over the top and set aside.
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27
To prepare pork crown roast, preheat oven to 450 F.
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28
In a small bowl, stir together smoked paprika, salt and pepper.
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29
Pat the crown roast with a paper towel to dry.
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30
Place it in a lightly greased roasting pan.
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31
Rub the spice mixture all over the pork.
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32
Spoon approximately 1 cup of the vegetable paella into the top cavity of the crown roast.
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33
Cover the paella with a piece of oiled foil.
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34
Wrap the tips of the crown roast bones in foil.
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35
Roast the pork at 450 F for 20 minutes.
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36
Reduce heat to 325 F and roast the pork for approximately 1 hour 45 minutes, or until a meat thermometer reads 145F when inserted deeply into the roast (make sure you are not measuring the temperature of the rice).
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37
Transfer the pork to a platter and let it rest for 20 minutes.
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38
While the pork is resting, reheat the remaining paella in the oven or microwave.
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39
Present the crown roast of pork on a serving platter, surrounded by the vegetable paella.
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40
To serve, remove the string and cut between the ribs.
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41
Serve with paella and Romesco sauce.
