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Crown Roast of Pork with Vegetable Paella & Romesco Sauce


Crown Roast of Pork with Vegetable Paella & Romesco Sauce Recipe

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