Try this Cazuela De Chorizo recipe, or contribute your own.
Suggest a better description** 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 Yorks 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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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 | ||
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Calories: 434 | ||
Calories from Fat: 229 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 715.8mg | 25 % | |
Potassium 1027.2mg | 27 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 29.3g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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