Spanish Baked Rice with Chorizo and Chickpeas

Steps

1. 1

   Heat the oven to 425°F with a rack in the middle. Warm the stock in a saucepan until steaming and keep it hot.

2. 2

   Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the potato slices in a single layer, salt lightly and cook until golden on both sides but not cooked through. Transfer to a plate.

3. 3

   Add the chorizo to the skillet and cook, stirring, until lightly browned and its fat runs red, about 2 minutes. Add the garlic and stir for 30 seconds.

4. 4

   Stir in the paprika for 15 seconds, taking care not to scorch it, then add the tomatoes with their juices and cook until slightly thickened.

5. 5

   Stir in the rice and chickpeas, pour in the hot stock and add 1 teaspoon salt, using less if the stock is salty. Bring to a strong simmer; the liquid should taste well seasoned. Lay the potato slices on top and do not stir again.

6. 6

   Transfer the skillet to the oven and bake uncovered until the liquid is absorbed, the rice is tender and the top is lightly crisp.

7. 7

   Let the rice rest for 5 minutes before serving straight from the skillet.