Chorizo a la sidra (chorizo in cider)

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5 from 2 votes

Chorizo a la sidra (chorizo in cider)

This easy tapas dish is simple, flavorful and perfect to snack on (particularly with some bread).

Prep Time5

Cook Time20

Total Time25

Course: Appetizer/Starter, Side Dish, Tapas/Mezze

Cuisine: Spanish

Servings: approx

Calories: 123kcal

Author: Caroline's Cooking

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Ingredients

3 ½ oz fresh chorizo or semi-curado (see notes and more detail above)
1 teaspoon olive oil
½ cup Asturian cider or other dry hard cider (see notes)
1 bay leaf
1 teaspoon parsley chopped, approx, to serve

US Customary - Metric

Instructions

Cut the chorizo into even slices (around ¼in/3mm thick or a little more).
Warm the oil in a small skillet/frying pan over a medium heat and add the slices of chorizo in a single layer. Cook for around 3-4 minutes until starting to crisp then turn over. Note if you have fully cured chorizo, don't crisp it, just warm gently so the oils flow but no more.
Cook for a couple minutes on the other side then add the cider to the pan. Tuck the bay leaf in between or under the chorizo slices.
Once the cider comes to the boil, reduce the heat slightly and simmer for around 15-20 minutes until the cider has reduced by about half and become slightly more syrup-like. Turn the chorizo now and then as it is cooking. Remove from the heat and serve either in the skillet or a terracotta dish, topped with a little chopped parsley.

Video

Notes

If possible, use the softer fresh cooking chorizo or semi-curado, for this, but in sausage links rather than loose meat or pre-cut thin slices. You can use the sweeter or spicy chorizo, to taste. If you can only find cured chorizo, only cook at most a minute either side before adding the cider.

If you have gas, you can also cook the dish in a medium-small terracotta cazuela dish.

For a larger portion, simply increase the chorizo and cider quantities equally - you probably don't need additional bay leaves until more than doubling.

Nutrition