Spanish Chorizo In Cider
This classic Spanish Asturian tapas dish marries the rich, smoky flavors of chorizo with the sweet, tangy notes of cider for a truly irresistible combination. It’s easy to prepare and always a crowd-pleaser.
Servings
4-6 people
Ready In:
25 – 30 min.
Calories per serving:
350-400
Good For:
Shared appetizer or a light meal
About this Recipe
Are you tired of the same old recipes? Introducing Spanish Chorizo In Cider, a mouthwatering dish that will take your taste buds on a journey to Spain. This recipe combines the rich flavors of Spanish chorizo with the tangy sweetness of cider, resulting in a dish that is both bold and comforting. Whether you’re cooking for a special occasion or just want to spice up your weeknight dinner, Spanish Chorizo In Cider is sure to impress. Try it today and experience the deliciousness for yourself!
- 500 g fresh chorizo, sliced into 2 cm. pieces
- 1 tablespoon olive oil
- 1 cup (250 ml) Asturian cider (or dry hard cider)
- 2-3 bay leaves
- 1 teaspoon chopped fresh parsley, for garnish (optional)
Step 1
Heat the oil in a large frying pan or skillet over medium heat.
Step 2
Add the chorizo slices and cook, stirring occasionally, until lightly browned on all sides. This usually takes around 5-7 minutes.
Step 3
Increase the heat to medium-high and pour in the cider. Bring the liquid to a simmer and allow it to bubble for a few minutes to reduce slightly.
Step 4
Add the bay leaves and reduce the heat to low. Gently simmer the chorizo in the cider for 15-20 minutes, or until the chorizo is cooked through and the cider has thickened slightly.
Step 5
Serve the chorizo and cider warm, garnished with chopped parsley if desired. Enjoy with crusty bread for dipping or as a main course with a side salad.
Tips:
- Use Spanish paprika-smoked chorizo for extra flavor.
- Substitute dry, non-carbonated hard cider if Asturian cider is unavailable.
- Add thinly sliced onions, apples, or grapes for flavor variations.
- Leftovers can be stored airtight in the refrigerator for up to 2 days and reheated gently.
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Spanish Chorizo In Cider