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July 2019

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Ralph's Retch

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Cazuela De Chorizo Recipe

Cazuela De Chorizo recipe and other stews recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cazuela De Chorizo recipe  PDF


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 Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas Lombardi, Rojas Lombardi Restaurant, : New York

Cazuela De Chorizo recipe and other stews recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
416 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Cazuela De Chorizo recipe  PDF   Stews recipes RSS   New

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