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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
  • By BENJAMIN KEMPER
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