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