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Ingredientes
- 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
View Full Recipe at Cookin' Canuck
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