The perfect one pan dish for those weeknights you just don’t feel like cooking but still want something tasty!
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 teaspoons kosher salt, plus more to taste
- 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
- 1 whole head of garlic, rinsed but not peeled
- 1/2 cup currants (raisins can be substituted)
- 1 15-ounce can of diced tomatoes, including juice
- 1 1/2 teaspoons paprika (smoked or regular)
- 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
- 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
- 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)
- Heat oven to 400° F.
- Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1/2–quart capacity. (Alternatively, use a Dutch oven with an equivalent capacity, or start the dish in a large pot and transfer to a baking dish that holds at least 3 1/2 quarts). Add the onions, season with a pinch of salt, and saute until tender, about 6 to 8 minutes. Add the chorizo and cook until it starts to brown and render a bit of its fat, stirring occasionally, another 2 to 3 minutes.
- Stir in the whole head of garlic and currants, stirring well to integrate and coat in the fat, and cook another 2 to 3 minutes. Add the tomatoes, paprika, 2 teaspoons kosher salt, and chickpeas, and cook until the tomatoes start to gently simmer. Add the rice, stirring well to evenly coat, and cook for another 3 to 4 minutes to toast the grains. Add the chicken stock and position the garlic in the center of the rice. Bring the stock to a boil, then put the pan (uncovered) in the oven.
- Bake for 30 to 40 minutes, or until the rice is tender and all of the stock has been absorbed. (Check at 25 minutes.) If using a Dutch oven, the cook time will be closer to 40 to 50 minutes.
- Serve warm or at room temperature, making sure everyone gets a few garlic cloves.
Recipe courtesy of Food52.