Spanish Chorizo Cooked in Cider

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About this recipe

After working on several cooking projects over the years, there is a common theme that begins to become apparent: the fewer the ingredients, the richer and more flavorsome the dish becomes.

This rings especially true with Japanese cuisine (sashimi being one fine example), Thai cuisine, and — Spanish cuisine. 

Chorizo cooked in cider (Chorizo a la sidra) is one such example. With just 4 ingredients, this dish is a classic tapas that is utterly incredible, and best of all, it takes less than 20 minutes to make!

Origin of Spanish Chorizo Cooked in Cider 

Spanish chorizo cooked in cider is a traditional dish originating from the northern region of Spain, particularly the Asturias region. This region is renowned for its rich culinary traditions, which often incorporate locally produced cider and flavorful sausages like chorizo.

The dish typically consists of Spanish chorizo sausage cooked slowly in Asturian cider along with various seasonings such as garlic, bay leaves, and sometimes a pinch of paprika for added flavor. The cider not only serves as a cooking liquid but also infuses the chorizo with its distinct sweet and tangy taste.

The combination of the smoky, savory chorizo with the sweet, tart cider creates a delicious and aromatic dish that is popular as a tapa or appetizer in Spanish cuisine. It is best enjoyed with crusty bread to soak up the flavorful sauce and enjoyed alongside other traditional Spanish dishes.

How to Make Spanish Chorizo cooked in cider

Ingredients

• 17 Oz. (500 grams) of fresh chorizo, cut into 1-inch pieces
• 1 tablespoon of extra virgin olive oil
• 1 cup of apple cider (Hard apple cider from Asturias or non-carbonated cider is the best) 
• 3 bay leaves (fresh or dried)

Equipment needed

• 10 inch cast-iron pan or skillet
• Clay pot (Cazuela) – Optional 
• Cooking Tongs

Instructions

1. Heat the olive oil over medium heat in a cast iron pan or heavy skillet.
2. Fry chorizo for around 5 minutes or until the pieces start to brown slightly and the chorizo releases all the lovely paprika-infused oil. 
3. Next, add the cider and bay leaves, and gently toss the chorizo to coat in the juices. On medium heat, simmer for around 15 minutes or until the cider begins to thicken, almost to a rich, sticky syrup consistency. 
4. Serve straight from the pan with plenty of fresh bread.  

Cooking Tips:

• • Use fresh raw Spanish chorizo for this recipe. You will find it in the chilled meat section of the supermarket. If you cannot source fresh Spanish chorizo, Raw Mexican chorizo is a good alternative. 
  • Refrigerate the chorizo or put it in the freezer for 1 hour before slicing. It will allow for neater cuts. 
  • Do not use cured (hard) chorizo. It will become too hard and chewy to eat once cooked. 
  • A cast-iron pan works best for this recipe. Be sure to reduce the heat to a low simmer when adding the cider. 
  • Use good quality extra virgin olive oil for frying the chorizo.

Asturias Cider – Sidra de Asturias/Sidra d’Asturies

The Asturias region is famous for many culinary delights, and one of the most exciting is the Asturian cider (sidra de Asturias). Asturian cider is considered an integral part of the region’s culture and gastronomy and even has its own registered and Protected Designation of Origin (PDO).  

Asturian cider uses a traditional method of fermentation and processing the apple juice, resulting in a cider that is refreshing and slightly tart, with an alcohol content of around 5%. While Asturian cider dates back to around the 8th century, nowadays it is one of the regions most recognized exports with around 60,000,000 litres of cider produced each year. 

Why cider is so good for cooking

Visit any of the local sidrerias (cider bars) throughout the Asturias region and you’ll see a traditional Spanish ritual of throwing the cider: pouring it from the bottle above the server’s head and into a glass at waist height. 

Poured from a height until the glass is around a quarter full, the cloudy cider gathers enough agitation to release the delicate flavors of the hard apple cider, and there’s no carbonation required. For this reason, Asturian cider is ideal for cooking and simmering chorizo in for 10-15 minutes which is more than enough to infuse the delicious flavors of the cider with the smokey and spiced chorizo. 

Is cider vinegar the same? 

No, cider vinegar is very different in flavor profile compared to cider and should not be used as a substitute for this recipe. Non-carbonated cider works best for this recipe. If you can’t find non-carbonated cider, normal cider also will work, just try to find the less-sweetened variety. 

Types of Spanish chorizo 

There are 7 different types of chorizo in Spain all hailing from different regions around the country. All types of Spanish chorizo are made from pork meat and get their flavor and bright red coloring from pimentón (smoked paprika), which is added during the stuffing process. 

Of the 7 types, there are 3 main differences between Spanish chorizo.

Spanish soft chorizo (chorizo fresco): 

This fresh, raw sausage is typically made from pork meat, pork fat, paprika, crushed red pepper, and garlic and must be cooked before eating.

Semi-cured Spanish chorizo (semicurado):

This is a fresh sausage that has been fermented and in some cases, the meat is smoked, but not dried out completely. The fermentation process adds acidity and prolongs the shelf life of the chorizo. 

Cured Spanish chorizo (curado):

This type of chorizo is what is most commonly served as thinly sliced pieces, usually as tapas. The meat is cured, or fermented and dried until hard and has a long shelf life. 

For this recipe, the best chorizo to use is the fresh chorizo as the fresh meat will be able to soak up the flavors better. Alternatively, using semi-cured chorizo can work, but will require less cooking time. Avoid using cured chorizo as it will dry out quickly once cooked and become very hard and chewy.

Best Pan to Use for Chorizo Cooked in Cider

Cazuela

Traditionally, a special type of pot called a “cazuela” or “cacerola” is often used to make chorizo a la sidra. These are typically made of clay or earthenware and are known for their ability to distribute heat evenly during cooking. The cazuela is well-suited for slow-cooking dishes like chorizo a la sidra because it helps retain moisture and allows the flavors to meld together over time.

Cast-iron pan or skillet

In modern kitchens, A heavy cast iron pan works best for cooking chorizo with cider. A cast pan will distribute the heat evenly and this helps simmer down the cider. Seasoned cast iron pans are naturally non-stick so they work great for the reduction cooking method. 

We used a small 10-inch cast iron pan like the small pan from this Seasoned Cast Iron Pan set. If you don’t have a cast iron pan, a heavy skillet or frying pan will also work. Once the chorizo is fried and has released the delicious paprika-infused oil, be sure to reduce the heat to a low simmer when adding the cider. Slow and low works best.

Nutrition Facts

This recipe is typically served as a tapas, which is a small portion size, usually around 100 grams (3.5 oz.). Chorizo a la sidra is very rich in flavor thanks to the cider and paprika-infused oil that releases from the chorizo sausage. There is no need to season this recipe with extra salt as the chorizo sausage will be quite salty. 

Chorizo Cooked in Cider – Tips and FAQs

Where is Chorizo a la Sidra from?

This recipe hails from Asturius but is also popular in the Basque Country and across the North of Spain. 

How long does it take to make this recipe?

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

What is the best way to cook chorizo?

Cook your chorizo slowly over a medium heat and allow plenty of time for the chorizo sausage to release its flavor and absorb the cider flavors. 

How do you know if chorizo is cooked?

Fresh chorizo will be a bright red color when raw and will turn brown once cooked thoroughly. When making this recipe, it is worth adding the paprika at the last minute so you can gauge the color of your chorizo. 

Should you peel chorizo before cooking?

This depends on the type of chorizo you are cooking. Fresh chorizo (as used in this recipe) should not be peeled. It can be cooked in its sausage form or cut into small pieces with the skin intact. Other varieties of chorizo can be peeled as they are already cooked. 

What is Spanish Cider?

Sidra as it is known in Spain is a form of apple cider that does not rely on carbonation to become fizzy. Spanish cider is mostly from the Asturias region of Spain.

More Chorizo Recipes

• Chicken and chorizo chili
• Smoky chorizo stew with spinach and chickpeas
• Easy chicken thighs with chorizo and wine
• Spicy chicken and chorizo rice
• Smoky sweet potato and chorizo

Try These Other Northern Spanish Dishes:

• Fabada Asturiana – A delicious and hearty stew made with cuts of pork, chorizo sausage, and Asturian beans. 
• Pimientos de Padrón – A classic tapas recipe made with grilled peppers in oil and lots of coarse sea salt. 
• Chicken Thighs in Cava with Caramelized Apples – A delicious one-pan stew with chicken gently simmered in apples and Cava
• Gambas al Pil Pil – A favorite tapas recipe from the Basque Country; Garlic Prawns with chili
• Rioja-Style Potatoes with Chorizo (Patatas a la Riojana) – A hearty stew of potatoes and chorizo
• Pintxos (Pinchos) – Recipes and tips on how to make tasty snacks at home