** 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 8|
|Calories from Fat: 229 (53%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!