Baked Rice with Chickpeas, Spinach and Smoked Paprika

Heat 2 tablespoons of olive oil in a heavy-bottomed oven-safe skillet over medium heat. Add the diced yellow onion and cook until soft and translucent, about 8 minutes, stirring occasionally.

Add the minced garlic and cook for 1 minute until fragrant. Grate the tomatoes directly into the pan and stir to combine. Cook the sofrito for 10 minutes until it deepens in color and the liquid evaporates.

Stir in the smoked paprika and cook for another minute to bloom the spice.

Preheat your oven to 200°C (390°F). Add the white rice to the sofrito and stir to coat each grain with the flavorful base. Cook for 2 minutes, letting the rice toast slightly.

Pour in the warm chicken broth. Crush the saffron threads between your fingers and sprinkle over the liquid. Season with salt and black pepper. Bring to a gentle simmer.

Drain and rinse the chickpeas, then fold them into the rice. Scatter the spinach over the top, pressing it down gently into the rice.

Drizzle the remaining tablespoon of olive oil around the edges of the pan. Increase heat to medium-high and cook undisturbed for 5 minutes to begin forming the socarrat crust on the bottom.

Transfer the skillet to the preheated oven and bake for 20 minutes until the rice is cooked through and the top is golden.

Remove from oven and let rest for 5 minutes — do not stir. Serve directly from the pan, scraping up the precious toasted socarrat crust at the bottom.