Cazuela De Chorizo

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