2 T. olive oil
1 C. chopped onion
2 cloves garlic, finely chopped
2 tsp. Paprika
1 C. apple cider
2 Bay Leaves, broken in half
1 lb. Spanish chorizo, cut diagonally, into 3/4-inch pieces
1/4 C. sun-dried tomatoes, coarsely chopped
1/4 C. chopped parsley

Heat oil in a saucepan over medium heat. Add onions and garlic; saut about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute. Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes (If using Mexican, non-smoked chorizo, add five minutes to simmer time). Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.

Yield: 12 servings
Calories: 217
Fat: 17g
Fiber: .5g