Crown Roast of Pork with Vegetable Paella

Paella:

• ¼ teaspoon saffron threads
• ½ cup very hot water
• 2 tablespoons 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 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ cup fresh or frozen peas

Pork Crown Roast:

• 1 teaspoon smoked paprika
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• One 10 to 12-rib crown roast of pork about 6 ¾ pounds

Romesco Sauce:

• 2 teaspoons olive oil divided
• 1 slice white bread
• 2 tablespoons blanched almonds
• 2 tablespoons Chopped hazelnuts
• 1 clove garlic
• ⅔ cup canned diced tomatoes including some juices
• 3 whole roasted red peppers 6 halves
• 2 tablespoons sherry vinegar or red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon dried chile flakes
• ⅓ cup extra-virgin olive oil