| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Stews, Spanish, Masterchefs, New york, Rltbr | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
** 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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