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–+ servings
a pan of chorizo cooked in cider.

Chorizo Cooked in Cider - Chorizo A La Sidra

Byron
Made in just 20 mins and with only 4 easy-to-find ingredients, chorizo cooked in cider is a perfect tapas when you want to impress. It’s super easy to make and the results are nothing short of spectacular.
5 from 5 votes
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Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Appetizer, meat, party food, Snack, spicy, tapas
Cuisine appetizer, Asturias, meat, snack, spanish, Tapas
Servings 4 People (tapas)
Calories 196 kcal

Equipment

  • 1 8-inch frying pan

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
  • 2-3 bay leaves fresh or dried

Instructions
 

  • In a frying pan, heat the olive oil over a medium heat.
    1 tablespoon of extra virgin olive oil
    Olive oil is poured into a small clear glass
  • Add the chorizo pieces to the pan. Fry for around 5 minutes or until the pieces start to brown slightly.
    17 Oz. 500 grams of fresh chorizo, cut into 1-inch pieces
    a frying pan of chorizo cooked in cider with a few bay leaves sits beside a bottle and glass of cider
  • Next, add the cider and bay leaves, and gently toss the chorizo to coat in the juices. On a medium heat, simmer for around 15 minutes or until the cider begins to turn thicker, almost to a thick syrup consistency.
    1 cup of apple cider, 2-3 bay leaves
    A frying pan sits with chorizo cooked in cider being served into a small earthernware dish
  • Spoon into a bowl, and serve with some fresh bread.
    A small earthenware dish sits with a tapas serving of chorizo cooked in cider

Video

Notes

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. 

Nutrition

Serving: 75gCalories: 196kcalCarbohydrates: 10gProtein: 16gFat: 10.7gSaturated Fat: 3gCholesterol: 49mgSodium: 488mgPotassium: 45mgFiber: 1gSugar: 7gCalcium: 24mgIron: 1mg
Keyword Asturias, chorizo, Cider, easy, meat, party food, quick, sidra, spain, Spanish cuisine, Spanish tapas, tapas