Chorizo a la Sidra

Chorizo a la Sidra

Spanish chorizo simmered in dry cider until the sausages plump and the liquid reduces to a tangy glaze.

Total 25 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free

Allergens

Wheat

This Asturian tapa pairs smoky, paprika-spiced chorizo with dry hard cider, which cooks down into a rich pan sauce that clings to each slice. Serve it in a shallow dish with crusty bread for soaking up the juices, alongside cold beer or more cider.

Ingredients

  • 1 1/2 pounds Spanish cured chorizo sausages, sliced into 1/2-inch rounds
  • 1 1/2 cups dry hard cider
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 bay leaf
  • 1 crusty bread, sliced, for serving

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  2. Add the chorizo rounds to the skillet and cook, turning occasionally, until lightly browned on both sides, about 4 minutes.

  3. Pour in the cider and add the bay leaf, scraping up any browned bits from the bottom of the skillet.

  4. Bring to a simmer, then reduce heat to medium-low and cook uncovered until the cider reduces by about half and thickens slightly, 12 to 15 minutes.

  5. Remove the bay leaf and discard. Transfer the chorizo and sauce to a shallow serving dish.

  6. Serve immediately with crusty bread for dipping.

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    Chorizo a la Sidra

    This Asturian tapa pairs smoky, paprika-spiced chorizo with dry hard cider, which cooks down into a rich pan sauce that clings to each slice. Serve it in a shallow dish with crusty bread for soaking up the juices, alongside cold beer or more cider.

    25 min 4 servings 410 cal

    Ingredients

    • 1 1/2 pounds Spanish cured chorizo sausages, sliced into 1/2-inch rounds
    • 1 1/2 cups dry hard cider
    • 1 tablespoon olive oil
    • 2 cloves garlic, thinly sliced
    • 1 bay leaf
    • 1 crusty bread, sliced, for serving

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

    2. 2

      Add the chorizo rounds to the skillet and cook, turning occasionally, until lightly browned on both sides, about 4 minutes.

    3. 3

      Pour in the cider and add the bay leaf, scraping up any browned bits from the bottom of the skillet.

    4. 4

      Bring to a simmer, then reduce heat to medium-low and cook uncovered until the cider reduces by about half and thickens slightly, 12 to 15 minutes.

    5. 5

      Remove the bay leaf and discard. Transfer the chorizo and sauce to a shallow serving dish.

    6. 6

      Serve immediately with crusty bread for dipping.