Crown Roast of Pork with Vegetable Paella & Romesco Sauce

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)
• ¼ tsp dried chile flakes
• 1/3 cup extra-virgin olive oil