Arroz al Horno Valenciano (Valencian Oven-Baked Rice with Pork and Chickpeas)

• 900 ml Chicken stock
• 1 pinch Dried saffron threads
• 500 g Pork shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 tbsp Olive oil
• 8 cloves Garlic
• 2 medium Tomato, ripe
• 2 tsp Sweet paprika
• 320 g Short-grain rice
• 400 g Canned chickpeas
• 450 g Mixed baby potatoes

1. Heat the oven to 200°C (390°F). Warm the chicken stock in a saucepan until steaming, then stir in the saffron and set aside to infuse.
2. Cut the pork shoulder into bite-sized chunks and season with the fine sea salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat and brown the pork well all over.
3. Add 6 garlic cloves (left whole) and cook for 1 minute until fragrant. Grate the tomatoes into the pot, discarding the skins, and cook for 6 to 8 minutes until reduced and glossy.
4. Stir in the sweet paprika for 20 seconds, then add the short-grain rice and stir to coat in the tomato base. Tip in the canned chickpeas and mix through.
5. Pour in the hot saffron stock and bring to a gentle simmer. Taste and adjust with a little more fine sea salt and black pepper if needed.
6. Slice the mixed baby potatoes into thin rounds and arrange them over the top in a single layer. Thinly slice the remaining 2 garlic cloves and tuck them between the potato slices.
7. Bake uncovered for 35 to 40 minutes, until the rice is tender, the liquid is absorbed, and the top is lightly toasted. Rest for 10 minutes before serving so the rice settles.

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