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Cazuela De Chorizo

  • 8servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tb Oil, olive 

  2. 1 ts Paprika

  3. 1 md Onion, finely chopped 

  4. 1 ts Flour, all purpose

  5. 2 ea Garlic, cloves, finely 

  6. 1/4 c Wine, white, dry

  7. -- chopped 1/3 c Sauce, tomato

  8. 1/2 ts Thyme, fresh, chopped, OR 

  9. 1/3 c Water

  10. 1 pn Thyme, dried 

  11. 8 sm Potatoes, boiling, boiled

  12. 1/2 ea Bay leaf -- and peeled

  13. 7 ea Chorizo, links, ** OR 

  14. 1/4 c Parsley, chopped

  15. 7 ea Sausage, spicy, links **

Instructions Jump to Ingredients ↑

  1. ** Thinly sliced.

  2. 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.

  3. Add the chorizo or other sausage and saute until golden brown, about 4 minutes. Add paprika and flour and stir to coat chorizo.

  4. Cook 2 to 3 minutes, pour in the wine, and cook briefly until it evaporates.

  5. Stir in tomato sauce and water. Lower heat and simmer gently, uncovered, until the sauce just coats the chorizo, about 5 minutes.

  6. Serve hot over boiled potatoes. Sprinkle with parsley.

  7. 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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