Photo: Sam Loyd
Crown Roast of Pork with Vegetable Paella & Romesco Sauce
31 ingredients
Serves 8.
openrecipes
Estimated Nutrition (whole recipe, rough)
1021
Calories
73g
Protein
34g
Fat
97g
Carbs
Counts 16 of 21 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
| Sauce | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes