Add the chicken broth and saffron into a saucepan, and heat with a medium heat

Heat a large oven-proof fry pan with a medium heat and add in the olive oil

After a couple of minutes, add the sliced potatoes into the hot fry pan, all in a single layer, and fry for 4 minutes per side, then remove and set aside

Using the same pan with the same heat, add in the chopped chorizo, mix together, and sauté for 2 to 3 minutes, then remove and set aside

Once again, using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously

After 4 minutes and the onion and garlic are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer for a couple of minutes

Once the grated tomatoes have slightly thickened, about 3 minutes, add in the rice and mix continuously

After 2 minutes and the rice is lightly sautéed, add in the canned chickpeas, the sautéed chorizo, and the simmering broth, gently mix together until well mixed, then turn off the heat

Add the sliced potatoes back into the pan, all in a single layer, season them with salt & pepper, then add the slices of tomato, in a single layer, and the head of garlic in the middle of the pan, cut side down

Add the pan into a preheated oven at 200°C / 400°F for 20 minutes or until the rice is just cooked through

Serve directly out of the pan or transfer into serving dishes, enjoy!