Baked Spanish Rice Recipe with Chorizo, Chickpeas, and Raisins

Name: Baked Spanish Rice Recipe with Chorizo, Chickpeas, and Raisins
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

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Conjure up the flavors of Moorish Spain with arroz al horno, a foolproof one-pot main that starts on the stove and finishes in the oven.

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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