Spanish Baked Rice with Chorizo and Chickpeas

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 teaspoons kosher salt, plus more to taste
• 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
• 1 whole head of garlic, rinsed but not peeled
• 1/2 cup currants (raisins can be substituted)
• 1 15-ounce can of diced tomatoes, including juice
• 1 1/2 teaspoons paprika (smoked or regular)
• 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
• 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
• 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)

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