Spanish chorizo, cut diagonally into 3/4-inch pieces
tomatoes, coarsely chopped
1Heat oil in medium saucepan on medium heat. Add onion; cook and stir about 5 minutes or until softened. Add paprika and garlic powder; cook 1 minute.
2Stir in cider and bay leaves. Bring to boil. Reduce heat to low; 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.