Serves 6
40 min
Spanish Baked Rice with Chorizo and Chickpeas
Recipe GLPR7634464eaed309
A one-pot baked rice dish inspired by Spanish cuisine, combining savory chorizo, tender chickpeas, and aromatic garlic with creamy Arborio rice. Roasted whole garlic cloves mellow as they cook, while smoked paprika and sweet currants add depth and subtle sweetness. Finished in the oven for an effortless yet impressive main course.
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Ingredients
2 tablespoons olive oil
1 small yellow onion, finely chopped
10 ounces chorizo (fully-cooked Spanish or smoked style), cut into 1/2-inch cubes
1 whole head of garlic, rinsed but not peeled
2 1/4 cups uncooked Arborio rice
1/2 cup currants
1 15-ounce can of diced tomatoes, including juice
1 1/2 teaspoons smoked paprika
1 16-ounce can of chickpeas, drained and rinsed
5 cups chicken stock
2 teaspoons kosher salt, plus more to taste
Directions
Preheat oven to 400°F. Heat olive oil in a large oven-safe Dutch oven or similar heavy-bottomed pot over medium-high heat.
Once the oil is hot, add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Stir in the chorizo cubes and cook for 2–3 minutes, allowing the oils to release and the chorizo to brown slightly.
Add the uncooked Arborio rice and stir constantly for about 2 minutes to lightly toast the grains and coat them with the oil.
Sprinkle in the smoked paprika and kosher salt, stirring well to combine.
Pour in the diced tomatoes with their juice and the chicken stock, stirring until the rice is evenly distributed and submerged.
Gently nestle the whole unpeeled garlic head into the center of the rice mixture.
Scatter the currants and drained chickpeas over the top of the rice, stirring gently to distribute them throughout.
Bring the mixture to a simmer over medium-high heat, then transfer the pot to the preheated oven.
Bake uncovered for 20–25 minutes, until the rice is tender, has absorbed most of the liquid, and the top shows light browning. The rice should be creamy but not mushy.
Remove from oven and let rest for 5 minutes. Remove the whole garlic head (the cloves can be squeezed out if desired and stirred back in for a softer texture). Taste and adjust salt as needed before serving.
