Chorizo a la Sidra Recipe (Spanish Chorizo in Cider)

If there is one tapa or appetizer we love, it is chorizo in cider. Its preparation with cider is typical of Asturias, where the tradition of this drink is very popular. Cider makes a perfect combination with chorizo, providing a juicy and delicious result. It is one of those recipes that, although they hardly have any ingredients, if they are good, they do not need anything else to be perfect. Are you ready to prepare this Asturian tapa that has become a must all around Spain?

Ingredients:

• Fresh chorizo 350 g
• Natural apple cider
• 1 or 2 bay leaves

How to Make the Chorizo a la Sidra Recipe:

1. Take the rope off the chorizos and put them in an earthenware casserole together with the laurel leaves.
2. Prick the chorizos with the tip of a knife so that they do not burst and release some of the juice during cooking. Pour the cider over it and put it on a high heat.
3. When it starts to boil, leave it on a high heat for five minutes, lower it and finish cooking.
4. The time will depend on the freshness, size and quality of the chorizo, but in about 15 or 20 minutes they will be ready when the alcohol has evaporated and reduced the liquid, leaving a little sauce at the bottom of the pot.
5. Remove from the heat, take the laurel leaves out, slice the chorizo and serve immediately.

Advice on Chorizo a la Sidra Recipe

Some people fry the chorizos in a frying pan before cooking them. This prevents the chorizo from releasing its juice (with which it enhances the flavor of the sauce), since frying it seals it. That is why we did not fry them previously, but you can do it if you want.