Arroz al horno

Step 1: Heat the oven to 425°F (400°F fan). Bring the 3 ¼ cups chicken or meat stock (or cocido broth) to the boil with the 1 pinch saffron threads and keep it hot on a back ring.

Step 2: Heat the 5 tbsp olive oil in a wide frying pan or flameproof cazuela over a medium-high heat. Brown the 14 oz pork ribs for 8–10 minutes, turning, until well coloured. Season with a little of the ⅓ tsp salt and lift out.

Step 3: Brown the 2 morcilla de cebolla (Spanish blood sausage) in the same oil for 2 minutes, turning gently so it doesn't burst, then lift out. Fry the 1 waxy potato slices for 4 minutes, turning once, until lightly golden but not cooked through, and lift out.

Step 4: Add the whole head of 1 head garlic and the halved tomato (from 1 ripe tomatoes) cut side down and fry for 2 minutes. Lift them out.

Step 5: Add the grated tomato (the rest of 1 ripe tomatoes) to the oil and cook for 3 minutes until thick, then stir in the 1 tsp sweet pimentón (Spanish paprika) for 10 seconds. Add the 10 ½ oz short round rice (bomba, senia or paella rice) and stir for 1 minute to coat it.

Step 6: Tip the rice into the ovenproof dish (or keep it in the cazuela) and spread it evenly. Scatter over the 9 oz cooked chickpeas and the ribs, then arrange the potato slices and morcilla on top, with the garlic head and tomato halves in the middle.

Step 7: Taste the hot stock and add the rest of the ⅔ tsp salt if needed. Pour about 650 ml of it, boiling, evenly over the rice and put the dish straight into the oven. Common mistake: stirring the rice after the stock goes in. It turns gluey and the toppings sink.

Step 8: Bake for 20–25 minutes, until the stock has been absorbed, the rice is tender and the top looks dry with a few crisp edges. Check at 15 minutes; if the rice looks dry but is still hard, add a splash of the remaining hot stock. The ribs are done when they're cooked through and tender, with no pink at the bone.

Step 9: Rest the dish for 5 minutes out of the oven before serving, so the rice firms up. Squeeze the soft garlic cloves over your portion as you eat.