Arroz al Horno Valenciano Spanish Baked Rice With Chickpeas and Pork

Ingredients

• 1 tablespoon (9g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more as needed
• 1 quart (946ml) homemade chicken stock or low-sodium broth (see notes)
• 1 pound (454g) pork ribs, separated into individual ribs and preferably cut into roughly 2-inch segments (see notes)
• 1/2 pound (227g) boneless, skinless pork belly, sliced 1/4 inch thick and cut into roughly 2-inch lengths
• Freshly ground black pepper
• 2 tablespoons (30ml) extra-virgin olive oil
• One large or two small Yukon Gold potatoes (about 8 ounces; 227g), peeled, ends trimmed, and sliced crosswise 1/4 inch thick
• 500g (about 17 1/2 ounces) Bomba or other short-grain Spanish rice (see note)
• 1 teaspoon sweet pimentón (smoked paprika)
• 1 small pinch saffron threads
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 4 links morcilla de cebolla (Spanish blood sausage with onions), optional
• One 15-ounce (425g) can drained chickpeas or 1 1/2 cups drained home-cooked chickpeas
• 1 whole head garlic, unpeeled
• 1 large tomato, cored and sliced crosswise into four 1/2-inch-thick slices

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