- 4 ounces chorizo, diced
- 1/4 cup diced shallots
- 1 pound heirloom tomatoes, diced
- 1 cup fish broth
- 1 pound medium prawns
Sauté chorizo for two minutes. Add shallots and tomatoes and continue cooking five more minutes until shallot is caramelized.
Add fish broth and prawns and cook until prawns are pink and cooked through, approximately four minutes.
Great served over paella rice cooked in fish broth.