1 lb Spanish chorizo, cut diagonally into 3/4-inch pieces
1/4 cup sun-dried tomatoes, coarsely chopped
1/4 cup chopped parsley
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Let's Make It
Heat oil in medium saucepan on medium heat. Add onion and garlic; cook and stir about 5 minutes or until onions are translucent. Add paprika; cook about 1 minute.
Stir in cider and bay leaves. Bring to boil; reduce heat to low and simmer 5 minutes.
Add chorizo and sun-dried tomatoes; simmer 5 minutes longer. Remove bay leaves. Sprinkle with parsley. Serve with hearty bread for dipping into the sauce.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.