Measure the rice. Lightly toast it in a skillet (to nacarar), then add it to the baking dish. Add the rest of the ingredients: prick the sausages with a fork, prick the blood sausage as well so it doesn't fall apart, and slice the Asturian chorizo into thick rounds.

Add the chickpeas, slice the tomato and add it, and finally add the potato, sliced not too thick. Measure the broth—use twice as much liquid as rice, so 4 cups (about 950 ml). If you use a different measure, just keep the 2:1 ratio.

Bake at 400°F (200°C) until it starts to boil, with heat from below and fan if available, then lower to 350°F (180°C) and bake for another 25–30 minutes.

Let the rice rest for a few minutes before serving so it loosens up. Enjoy!