Preheat your oven to 400°F (200°C).

In a large oven-safe skillet or shallow casserole dish (approx 10-12 inches), heat the olive oil over medium heat.

Lightly fry the potato slices in the oil until they are just starting to turn golden but are not fully cooked; remove them and set aside.

In the same pan, place the whole head of garlic in the center and add the diced pancetta and sliced chorizo around it. Fry until the meats are browned and have released their fat.

Add the chickpeas and the dry rice to the pan, stirring constantly for 2 minutes to coat the grains in the rendered fat.

Pour in the hot broth carefully. Stir in the saffron, a pinch of salt, and black pepper, ensuring the rice is distributed evenly.

Decoratively arrange the fried potato slices and tomato rounds on top of the rice and liquid. Do not stir after this point.

Transfer the pan carefully to the preheated oven.

Bake for 20 to 25 minutes, or until all the liquid has been absorbed and the rice is tender.

Remove from the oven and let the dish rest for 5 minutes before serving to allow the moisture to settle.