Spanishy Tomato Stew

4 links (1/2 lb) chorizo, casing removed, cut into oblique
1/4 cup xv olive oil
1 1/2 lb spanish onion, large dice
1/2 tsp saffron steeped in 1/2 cup sherry

4 lbs tomatoes, peeled, seeded and guts strained and reserved, large dice
2 Tbsp pimenton dulce
salt as needed
1/4 cup sweet cabernet vinegar
picked leaves from 1 bunch parsley

- in large heavy saucepan, lightly brown chorizo in olive oil
- add onion, season with 1 Tbsp salt and cook until softened
- add saffron, sherry and reserved tomato liquid; cook 5 minutes
- add tomatoes, reduce heat to low and cook 1 hour, stirring often
- taste and adjust seasoning with salt
- add pimenton and vinegar; continue to stew 15 minutes
- allow to cool and fold in parsley leaves