Chorizo, Rice & Chickpea Bake
Chorizo, Rice & Chickpea Bake

Fortuna's Sausage & Italian Market Recipes

Chorizo, Rice & Chickpea Bake

  • This baked rice studded with chorizo, chickpeas and tomatoes is a heartier version from a cookbook Foods of Spain. A whole head of garlic (called a partridge by Valencians) is baked in the middle of the rice, so everyone can take a few cloves and squeeze out the soft insides at the table. It’s not only beautiful it's a perfect dinner party addition. Another special detail is the technique for baking the rice at high heat, the top layer of rice gets crunchy

    Serves: 6
    Prep time: 10 min
    Cook time: 40 min


    • 2tablespoons olive oil
    • 1small yellow onion, finely chopped
    • 2teaspoons kosher salt, plus more to taste
    • 6 oz stick of chorizo, chopped into 1/2-inch cubes
    • 1whole head of garlic, rinsed but not peeled

    • 1 can of plum tomatoes, broken up, including juice
    • 1 1/2teaspoons smoked paprika
    • 116-ounce can of chickpeas, drained and rinsed
    • 2 1/4cups uncooked Arborio rice or Carnaroli rice
    • 5cups chicken stock- homemade or store bought

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