Cazuela de chorizo
Stews Spanish New York
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19053. Report a problem with this recipe.
Title: Cazuela de chorizo
Categories: Stews, Spanish, Masterchefs, New york, Rltbr
Yield: 8 Servings
3 tb Oil, olive
1 md Onion, finely chopped
2 ea Garlic, cloves, finely
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
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.
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