Baked Meat Rice — Spanish Aromatic Casserole

• olive oil↗2 tbsp
• potato↗1

  medium, sliced into 1 cm thick rounds

• head of garlic↗1

  halved

• pancetta (or sliced smoked pancetta)↗200 g

  trimmed and coarsely chopped

• chorizo sausages↗2
• chipolata sausages↗4
• chicken or beef broth600 ml

  (or a mixture of both)

• saffron↗велика щіпка
• tomato1

  large

• paella rice250 g
• canned chickpeas↗400 g
• smoked paprika↗1 tsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection, gas 7). In a large deep oven‑proof skillet (≈ 35 cm diameter) heat the olive oil over medium‑high heat and sauté the potato slices, the head of garlic (cut side down) and the sliced pancetta for 5 minutes. Remove the garlic, then continue frying the potatoes and pancetta for another 10 minutes until they become golden and crisp (the potato slices should not be turned over).

2. 2

   Add the chorizo and chipolata sausages to the skillet and sauté for about 5 minutes until they brown.

3. 3

   Meanwhile, in a large pot heat the broth over medium heat until steam rises. Remove from the heat and stir in the saffron.

4. 4

   Grate the unpeeled tomato directly in the skillet to a soft puree, then add the rice and sauté for 2‑3 minutes until the grains brown. Add the canned chickpeas with their liquid, the smoked paprika, then pour in the prepared broth. Return the garlic to the skillet, cut side up. Simmer for 8‑10 minutes until the rice absorbs about half of the liquid.

5. 5

   Transfer the skillet to the preheated oven and bake for 10‑12 minutes until the rice absorbs all remaining liquid. Let the dish rest for 5 minutes before serving.