Heat the oven: Set a rack in the middle of the oven and heat the oven to 400°F.

Start the pan: Place a deep 12-inch oven-safe skillet or Dutch oven on the stove over medium heat. Add the olive oil.

Brown the chorizo: Add the chorizo to the hot skillet. Cook for 4 to 5 minutes, stirring now and then, until the edges look darker and some orange oil has collected in the pan.

Use a slotted spoon to transfer about half of the chorizo to a plate. Leave the rest of the chorizo and the flavored oil in the skillet.

Add the chopped onion to the skillet. Cook for 3 minutes, stirring often, until it starts to soften.

Add the chopped red bell pepper to the skillet. Cook for 4 minutes, stirring often, until the pepper softens and the onion looks glossy.

Add the sliced garlic, smoked paprika, kosher salt, and black pepper to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated in the oil and look a little glossy.

Build the bake: Pour the diced tomatoes with their juices and the chicken broth into the skillet. Stir in the chickpeas and the chorizo still in the pan.

Bring the mixture to a steady simmer over medium heat. Stir once to make sure no rice is stuck to the bottom.

Bake until the rice is tender: Cover the skillet tightly with a lid or a sheet of foil. Transfer the skillet to the oven and bake for 20 minutes.

Carefully remove the skillet from the oven and uncover it. Scatter the frozen peas evenly over the top.