A delightful and simplified take on the classic Spanish dish, perfect for a family dinner.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated to maintain consistent cooking temperatures.
Place the cherry tomatoes, red onion, and garlic in a roasting tin. Drizzle with olive oil and toss to coat.
Cut the vegetables evenly to ensure they roast uniformly.
Roast the vegetables in the oven for 20 minutes until softened and slightly caramelized.
Stir the vegetables halfway through roasting for even cooking.
Add the rice, chicken, chorizo, rosemary, broth, and saffron to the roasted vegetables. Stir to combine.
Ensure the saffron is evenly distributed for consistent flavor.
Return the dish to the oven and bake for 20 minutes.
Cover the dish with foil if the top starts to brown too quickly.
Stir in the shrimp and bake for an additional 10 minutes until the shrimp are cooked through and the rice is tender.
Avoid overcooking the shrimp to keep them tender and juicy.
Serve the dish hot, garnished with fresh rosemary sprigs if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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