Spanish Baked Rice w/ Chorizo & Chickpeas

Process

1. MAY HAVE REMOVED TOO MUCH SALT LAST TIME

1. Prep
   1. Peel the garlic but leave whole
   2. Bloom the saffron in the stock for 15 minutes
2. Heat the oil over medium in a large ovenproof pan
3. Add the onion and salt, saute slowly until softened - 5-7 minutes
4. Add the whole garlic cloves, cook gently 2-3 minutes; should be no browning
5. Add the chorizo, cook until it starts to brown and render fat - 2-3 minutes.
6. Add the paprika etc, stir 20-30 seconds
7. Add the rice, stirring well, and cook for 1 minute
8. Add the saffron mix, bay leaf, chicken stock and chopped tomatoes, stir once
9. Stir in the chickpeas and level the surface - no more stirring
10. Bring to a simmer
11. Bake at 160C, covered, for 60 minutes
12. Uncover, bake for 20 minutes
13. Rest 10 minutes
14. Stir in the lemon juice and parsley.