Cazuela De Chorizo |
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Stews |
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Ingredients And Procedures |
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 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
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