Chorizo a la sidra

Chorizo with cider

Chorizo sausage cooked in cider is one of the easiest tapas to make – and one of the most delicious! There are only two ingredients and no chopping involved so it couldn’t be simpler. All you need is a pan and a bottle opener. And don’t forget the bread to mop up all those gorgeous, sticky flavours!

Serves 8

Ingredients  

4 fresh spicy chorizo sausages

500 ml vintage cider (still and dry)

bread, to serve

Method  

1 Place the chorizo sausages in a small pan (they should fit snugly) and pour over the cider. Cook over a high heat until the cider reduces down into a rich syrup – this should take about 30 minutes. Alternatively you can reduce the heat to low and leave the sausages cooking for up to an hour – they will be just as tasty and tender.

2 Cut the chorizo into thick slices and serve hot with good bread.

Note:

Chorizo is well known outside of Spain but few realise how many different types there are, depending on the amount of spice (pimentón) used and whether it is smoked or unsmoked, fresh or cured... It’s incredibly versatile as it can be flashed under a hot grill for 2 minutes, cooked in cider or wine for half an hour or stewed for several hours. To me, whichever way it is prepared, chorizo always tastes delicious. Make sure you use fresh chorizo for this recipe as dry-cured chorizo will become very hard.

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