Ingredients:

3 raw chorizos for frying. (I recommend a quality soft chorizo, either hot or mild, it’s up to you).

A good splash of extra virgin olive oil.

1/2 litre of natural fermented cider (alcoholic cider).

Preparation:

Add some extra virgin olive oil to a “cazuela de barro” – a terracotta dish and heat on the stove.


Cut the chorizo into medium slices and, when the oil it is hot add the chorizo into the pan.


When the slices are fried, add the cider and leave to heat on a high flame till it boils. Once it boils, turn the gas down to medium until the cider reduces by half (about 15 minutes).


Serve the chorizo hot with some good bread, either toasted or fresh.


¡Buen Provecho!

 

 

 

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Chorizo a la Sidra - Chorizo Cooked in Cider

 

This dish, served as a tapas, is one of the easiest and tastiest. Accompanied by  good wine, plenty of bread and a great bunch of friends!