Baked Spanish Rice Recipe with Chorizo, Chickpeas, and Raisins | Saveur

Ingredients

• ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
• 2½ lb. Spanish-style chorizo, sliced ¾-in. thick
• 6 garlic cloves, thinly sliced
• 2 medium yellow onions, finely chopped
• 1 large red bell pepper, seeded and coarsely chopped (1 cup)
• 1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
• 1 Tbsp. tomato paste
• ¼ cup dry sherry
• 3¼ cup chicken or vegetable stock, or water
• Pinch cinnamon
• Large pinch saffron threads
• One 15-oz. can chickpeas, drained (1½ cups)
• ½ cup raisins
• Kosher salt
• 1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
• Finely chopped chives, for garnish