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
           -- 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.