Heat the oven to 220C/200C fan/gas 7. Drizzle the oil into a large, deep ovenproof frying pan or wide casserole dish (ours was 35cm in diameter) over a medium-high heat and cook the potato slices, garlic bulb (cut-side down) and the chopped pancetta for 5 mins. Remove the garlic and then continue cooking the potato and pancetta for another 10 mins until very golden and crispy (no need to turn the potato slices over).

Add in the chorizo and chipolata sausages and cook for about 5 mins until browned.

Meanwhile, heat the stock in a large saucepan over a medium heat until steaming. Remove from the heat and stir in the saffron.

Grate the tomato into the sausage pan, discarding any leftover skin. Stir in the rice and cook for a couple of mins until starting to go crispy. Stir in the whole can of chickpeas (liquid and all) and paprika and then pour over the stock. Add the garlic back in, cut-side up. Bubble for 8-10 mins until the rice has soaked up about half of the liquid. Transfer the pan to the oven and cook for another 10-12 mins until the rice has soaked up all of the liquid. Leave to rest for about 5 mins before serving.