Chorizo a la Sidra

Chorizo a la Sidra

Recipes with Chorizo

The classic Asturian tapa: whole chorizos simmered in hard cider until the alcohol cooks off, leaving a sweet, tangy glaze. The cider cuts through the fat and smoke. Two ingredients, fifteen minutes, one of the best things you can eat in Spain.

Prep Time

2 min

Cook Time

15 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 fresh cooking chorizos (about 400g total)
  • 500ml dry Asturian cider (or any dry hard cider)
  • Crusty bread for serving

Steps

1

Prick each chorizo 3-4 times with a fork. This lets the cider seep in and prevents the casing from bursting.

2

Place the chorizos in a single layer in a skillet or cazuela. Pour the cider over them. The sausages should be about half submerged.

3

Bring to a boil over high heat. Reduce to a steady simmer and cook for 12-15 minutes, turning the chorizos halfway through. The cider will reduce to a sticky, caramelized sauce.

4

Slice the chorizos into thick rounds and serve in the cazuela with the reduced cider poured over. Eat with bread to soak up every drop.

Tips

Use fresh (soft) chorizo, not cured. The casing on cured chorizo is too tough for this dish. If you cannot find Asturian sidra, any dry hard cider will work. Flat beer is an acceptable substitute in a pinch.