Chorizo With Sun-Dried Tomatoes and Cider

This recipe was with a McCormick brand seasoning ad in the Feb. 2007 Bon Appetit. Any smoked sausage can be substituted. A good crusty loaf of bread is a must to sop up the delicious sauce.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  cup  chopped onion
• 2  garlic cloves, finely chopped
• 2  teaspoons paprika
• 1  cup apple cider
• 2  bay leaves, broken in half
• 1  lb  spanish chorizo sausage, cut diagonally into 3/4-inch pieces
• 1⁄4 cup sun-dried tomato, coarsely chopped (not oil packed)
• 1⁄4 cup  chopped parsley

Directions

1. Heat oil in a medium saucepan on medium heat.
2. Add onion and garlic and cook and stir about 5 minute or until onions are translucent.
3. Add paprika; cook 1 minute.
4. Stir in cider and bay leaves.
5. Bring to a boil; reduce heat to low and simmer 5 minute
6. Add chorizo and sun-dried tomatoes; simmer 5 minute longer.
7. Remove bay leaves.
8. Sprinkle with parsley.
9. Serve with hearty bread for dipping into the sauce.
10. Note: Unsmoked Mexican chorizo can be substituted, but the simmer time will be at least 10 minute longer.