Oven-baked Spanish vegetable rice

Heat an ovenproof paella pan of 30 cm on medium and add the extra virgin olive oil.

Cut the washed potato into rounds 1 cm thick, skin on.

Lay the potato slices in the hot pan in a single layer and fry about 3 minutes per side until lightly golden; they do not have to cook through.

Finely chop the onion, red bell pepper and peeled carrot, roughly chop the garlic, cut the tomato into 1 cm rounds and cut the top off the head of garlic.

Remove the potatoes from the pan after 6 minutes total.

In the same pan at the same heat, add the chopped onion, red bell pepper, carrot and garlic and mix continuously so they saute evenly without browning.

After about 4 minutes add the paprika and mix quickly.

Add the tomato sauce, season with sea salt and a little black pepper, turn to high and simmer 3 to 4 minutes until slightly thickened.

Add the drained chickpeas, the vegetable broth and the saffron threads, mix gently and bring to a boil.

Add the rice and mix once so everything is evenly distributed.

Turn off the heat, set the head of garlic cut side down in the middle, lay the fried potato slices and the tomato slices on top in a single layer and season them with a little sea salt.

Bake in a preheated oven on bottom heat only at 210C / 410F for 20 to 25 minutes, until the liquid is absorbed and the rice is just cooked through.

Remove from the oven and garnish with fresh parsley.