Cazuela de chorizo

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Oil, olive
1 medium Onion, finely chopped
2 eaches Garlic, cloves, finely chopped
½ teaspoon Thyme, fresh, chopped, OR
1 pinch Thyme, dried
½ each Bay leaf
7 eaches Chorizo, links, ** OR
7 eaches Sausage, spicy, links **
1 teaspoon Paprika
1 teaspoon Flour, all purpose
¼ cup Wine, white, dry
⅓ cup Sauce, tomato
⅓ cup Water
8 smalls Potatoes, boiling, boiled and peeled
¼ cup Parsley, chopped

Directions

** Thinly sliced.

Heat oil in a large skillet over medium heat. Add the onion, garlic, thyme and bay leaf and cook, stirring, just until onion is translucent, about 5 minutes.

Add the chorizo or other sausage and saute until golden brown, about 4 minutes. Add paprika and flour and stir to coat chorizo.

Cook 2 to 3 minutes, pour in the wine, and cook briefly until it evaporates.

Stir in tomato sauce and water. Lower heat and simmer gently, uncovered, until the sauce just coats the chorizo, about 5 minutes.

Serve hot over boiled potatoes. Sprinkle with parsley.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

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