*  Exported from  MasterCook  *
 
                             CAZUELA DE CHORIZO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Oil, olive
    1       md           Onion, finely chopped
    2       ea           Garlic, cloves, finely
                         -- chopped
      1/2   ts           Thyme, fresh, chopped, OR
    1       pn           Thyme, dried
      1/2   ea           Bay leaf
    7       ea           Chorizo, links, ** OR
    7       ea           Sausage, spicy, links **
    1       t            Paprika
    1       t            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
  
 
 
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