Nothing beats having this show-stopping crown roast as an edible centerpiece on the holiday table. Pair it with paella and you've got all the makings of an unforgettable feast. Serves 8 to 10 Prep Time 1 hour Cooking Time 2 hours
For the brine solution 1 cup water 1/2 cup salt 1/4 cup sugar 4 bay leaves 6 cloves garlic, crushed 2 tablespoons thyme 1 tablespoon rosemary juice from 1 lemon freshly cracked black pepper 1 (4-kilo) crown roast (pork) 1 tablespoon salt 1/3 cup butter, melted For the seafood paella 4 tablespoons olive oil 1 large onion, chopped 6 cloves garlic, minced 2 red bell peppers, sliced into 1-inch cubes 2 green bell peppers, sliced into 1-inch cubes 2 stalks celery, cut diagonally 2 chorizo Bilbao, sliced into rounds 2 tablespoons Spanish paprika 4 tablespoons tomato paste 2 bay leaves 5 cups seafood stock 2 pinches saffron soaked in warm stock or 1 teaspoon turmeric 4 cups long-grain rice 1 cup green peas 500 grams clams 500 grams mussels (Click to see How to Clean Mussels or Tahong) 12 pieces prawns 4 pieces steamed crabs, cut in half 1 to 2 lemons, sliced into wedges 12 hard-boiled quail eggs, sliced in half
1 Prep the brine solution: Mix all ingredients of the brine together in a large stock pot. Soak crown roast in brine solution for 8 hours in the refrigerator. 2 Preheat oven to 400ºF. 3 Remove crown roast from brine solution. Transfer to a wire rack and allow excess water to drip off . Rub with salt and brush with melted butter. Wrap exposed bones with aluminum foil. 4 Bake in the oven for 30 minutes. Lower the temperature to 350ºF and cook for another 40 minutes. Remove from the oven and let rest. 5 Make the paella: In a large paellera, heat oil and sauté onions until translucent. Add garlic and saute until fragrant. Add bell peppers and celery; cook until vegetables are tender. Add chorizo and saute for half a minute. 6 Add paprika, tomato paste, and bay leaves; mix well. Add stock and saffron, and bring to a boil. Season to taste with salt and pepper, making sure the stock is well seasoned before adding the rice. 7 Add rice evenly around the pan, making sure that all the grains are submerged in the boiling stock. Add green peas. Move the pan around to cook evenly. Add the clams, mussels, and prawns; cook until the shells open and the prawns turn pink. 8 Before the rice is completely done, remove from fire to prevent the rice from drying out. Make a well in the center and place the cooked crown roast. Arrange the crab and the rest of the seafood around the crown roast; cover with aluminum foil. Bake in the oven at 380ºF for 15 minutes or until rice is fully cooked. Rest for 10 minutes before serving. Garnish with lemon wedges and hard-boiled quail eggs.
Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s Department Store (Red placemat, Multiple Choice white plates)
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