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Cazuela De Chorizo

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. 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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<h1>Cazuela De Chorizo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />3 tb Oil, olive <br />1 md Onion, finely chopped <br />2 ea Garlic, cloves, finely <br />-- chopped 1/2 ts Thyme, fresh, chopped, OR <br />1 pn Thyme, dried <br />1/2 ea Bay leaf <br />7 ea Chorizo, links, ** OR <br />7 ea Sausage, spicy, links ** <br />1 ts Paprika <br />1 ts Flour, all purpose <br />1/4 c Wine, white, dry <br />1/3 c Sauce, tomato <br />1/3 c Water <br />8 sm Potatoes, boiling, boiled <br />-- and peeled 1/4 c Parsley, chopped <br />** 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. 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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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