Cazuela De Chorizo

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Title: Cazuela De Chorizo
Yield: 8 Servings
Categories: Stews, Spanish, Rltbr

Ingredients:

3 tb Oil, olive
1 md Onion, finely chopped
2 Garlic, cloves, finely
-- chopped
1/2 ts Thyme, fresh, chopped, OR
1 pn Thyme, dried
1/2 Bay leaf
7 Chorizo, links, ** OR
7 Sausage, spicy, links **
1 ts Paprika
1 ts Flour, all purpose
1/4 c Wine, white, dry
1/3 c Sauce, tomato
1/3 c Water
8 sm Potatoes, boiling, boiled
-- and peeled
1/4 c Parsley, chopped


** 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip