Title: Cazuela De Chorizo
Categories: Soup Spanish
Yield: 8 Servings

3	tb	Oil, olive
1	md	Onion, finely chopped
2		Garlic, cloves, finely - chopped
1/2	ts	Thyme, fresh, chopped, OR
1	pn	Thyme, dried
1/2		Bay leaf
7		Chorizo, links, ** OR
7		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
	** T	hinly 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

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