Chorizos a la sidra (Spanish chorizos cooked in cider)
Preparation
This recipe is from the Asturias region, home of the delicious cider in Spain with its very own Denomination of Origin. This recipe is very easy to make, a tapa or starter you can enjoy anytime throughout the year. Here is a tip: it’s very important that you use natural or hard cider and not the sparkling kind.
Slightly prick the chorizos so they can let out their juices while cooking them. In a skillet with bit of extra virgin olive oil lightly brown the chorizos.
Take a saucepan and add both the chorizos and cider and bring to a boil over high heat. Reduce to low-medium heat and allow the cider to reduce for approximately 15 to 20 minutes.
Serve them while they’re hot accompanied with bread slices and of course a good apple Cider from Asturias or red Spanish wine.
Serves 4 Preparation time: 30 min
Difficulty: Low
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500g Spanish chorizo
750ml natural cider
Extra virgin olive oil
