Begin by cutting up all your ingredients, cut a medium sized yukon gold potato into rounds that are a ¼ inch thick, then finely mince 2 cloves of garlic, finely dice ½ of an onion, chop off about a ¼ inch from the top of a head of garlic, cut a tomato into rounds that are a ¼ inch thick, and if you´re using a Spanish vegetarian chorizo cut it into pieces that are ¼ inch thick

Add 2 cups of vegetable broth into a sauce pan along with a pinch of saffron threads and heat with a low-medium heat

Heat an enameled paella pan (or large cast iron skillet) with a medium-high heat and add ⅓ cup extra virgin Spanish olive oil, once the oil get´s hot add the potatoes in a single layer and cook for 3 minutes per side, then remove the potatoes from the pan and set aside, add the diced onions to the pan and mix with the oil, about a minute later add the chorizo and mix with the onions, about 1-2 minutes later make a well in the middle and add the minced garlic, cook for 30 seconds and then add a generous ½ teaspoon of smoked paprika, mix everything together, next add ½ cup of tomato puree and season everything with sea salt and black pepper, after letting the tomato cook for about a minute add ½ cup of jarred chickpeas and 1 cup of round rice and mix everything together until well combined, turn off the heat in the pan and add the saffron infused broth into the pan and mix everything so the rice is evenly distributed

Add the slices of cooked potatoes around the pan, the slices of tomato and place the head of garlic in the middle of the pan

Add the pan into a pre-heated oven, bake only option 210 C - 410 F between 25-30 minutes

After baking the rice take the pan out of the oven and place on a flat surface and let cool for about 5 minutes, then garnish with freshly chopped parsley and serve straight out of the pan