Recipe: Cazuela De Chorizo (Stew with Chorizos)

CAZUELA DE CHORIZO (STEW WITH CHORIZOS)

3 tbsp of olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp chopped fresh thyme or pinch of dried
1/2 bay leaf
7 links chorizo sausage, thinly sliced (purchased in the Spanish section in the grocery store usually sealed in plastic)
1 tsp paprika
1 tsp white flour
1/4 cup dry white wine
1/3 cup good quality tomato sauce
1/3 cup water
TO SERVE:
8 small boiling potatoes, boiled and peeled
1/4 cup parsley

Heat oil in large skillet over medium heat. Add onion, garlic, thyme and bay leaf and cook stirring just until onion is transparent, about 5 minutes.

Add chorizo and saute until golden brown, about 4 minutes.

Add paprika and flour and stir to coat chorizo. Cook 2 to 3 minutes.

Pour in wine and cook briefly until it evaporates.

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

TO SERVE:
Serve hot over boiled potatoes. Sprinkle with parsley.

Servings: 6