Easy Spanish Arroz al Horno Recipe

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and heat the chicken broth in a small saucepan until simmering.

In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Add the sliced chorizo and diced pork, cooking until the pork is browned and the chorizo has released its flavorful red oil, about 5 minutes.

Stir in the drained chickpeas, grated tomato, and smoked paprika. Cook for 2 minutes until the tomato reduces slightly and the mixture becomes highly fragrant.

Add the Bomba rice to the skillet, stirring constantly for 1 minute to coat every grain with the smoky oil.

Pour in the hot chicken broth and stir in the salt to combine. Nestle the halved head of garlic cut-side down in the center of the rice mixture.

Transfer the skillet directly to the preheated oven and bake uncovered for 15 minutes, or until the liquid is fully absorbed and the rice is tender with a slightly crispy top.

Remove from the oven, cover loosely with foil, and let rest for 5 minutes before serving directly from the skillet.