Heat the oil in a paella pan, heatproof cazuela, heatproof shallow casserole or a frying pan with ovenproof handle. Add the garlic head and onion and fry for 12 minutes over low heat until the garlic is pale golden and beginning to soften and the onion soft and golden.

Remove the garlic and reserve. Increase the heat and add the tomatoes and juices. Cook until the mixture starts to thicken a little. Stir in the paprika, salt and pepper.

Stir in the rice. Add half the stock or water and bring slowly to the boil. Add the chickpeas, drain the raisins and gently fold them into the rice. Put the garlic in the centre and bake in a preheated oven at 180°C (350°F) Gas 4 for 10 minutes.

Heat the remaining stock or water, then add as much as the rice seems to need. Continue baking for 10 -15 minutes before serving, covering the top with foil if it seems to be over-browning or drying out. Serve from the pan.