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