Chorizo a la Sidra
Indulge in this classic Spanish tapa, where smoky, rich chorizo sausage is gently simmered in crisp hard cider, creating a tender, flavorful bite. The cider infuses the chorizo with a delightful fruity tang, yielding a savory sauce perfect for soaking up with crusty bread. This simple yet elegant dish is an ideal appetizer for sharing.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 477 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gspanish chorizo, cured, cut into 1/2-inch (1.3 cm) thick rounds
- 350 mlhard cider, dry or semi-dry
- 1 tbspolive oil
for serving
- 1 pcscrusty bread, for serving
Equipment
Chef's knife · Cutting board · Medium skillet with lid · Tongs
The method
Step by step
- 1
Slice the Spanish chorizo into 1/4-inch thick rounds.
About 2 min
Cook’s note: For easier slicing, you can slightly chill the chorizo before cutting. Ensure uniform thickness for even cooking.
- 2
Heat the olive oil in a medium skillet or shallow pot over medium heat until shimmering.
About 1 min
Cook’s note: Using a skillet with a lid is ideal for this recipe, as it allows for simmering and flavor development.
- 3
Add the sliced chorizo rounds to the hot skillet and cook for 3-5 minutes, stirring occasionally, until they begin to release their vibrant red oils and develop a slight crispness on the edges.
About 4 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary to ensure proper browning and oil rendering.
- 4
Pour in the hard cider, ensuring the chorizo is mostly submerged in the liquid. Increase the heat to bring the mixture to a gentle simmer.
About 3 min
Cook’s note: Choose a dry or semi-dry hard cider for the best flavor balance; avoid overly sweet varieties.
- 5
Reduce the heat to low, cover the skillet, and allow the chorizo to simmer gently for 15 minutes, giving the flavors time to meld and the cider to slightly reduce and thicken.
About 15 min
Cook’s note: Keep an eye on the liquid level; if it reduces too much, add a splash more cider or a tablespoon of water to prevent scorching.
- 6
Uncover the skillet and serve the Chorizo a la Sidra immediately, either directly from the cooking vessel or transferred to a warm serving dish.
About 1 min
Cook’s note: A shallow ceramic dish or a small cast-iron skillet makes for an attractive presentation.
- 7
Serve with generous slices of crusty bread for dipping into the rich, cider-infused sauce.
About 1 min
Cook’s note: Baguette or a rustic country bread works perfectly to soak up all the delicious juices.
Per serving
Nutrition
- Calories
- 477.1kcal
- Protein
- 20.5g
- Carbs
- 23.5g
- Fat
- 32.3g
- Fibre
- 0.8g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish is fantastic as part of a tapas spread, alongside other Spanish favorites like patatas bravas or gambas al ajillo. For a slightly spicier kick, you can add a pinch of smoked paprika or a tiny dried chili flake to the chorizo as it cooks. Pair with a crisp, dry hard cider or a light-bodied red wine like a Spanish Garnacha.
Store leftover Chorizo a la Sidra in an airtight container in the refrigerator.
Reheat gently in a small saucepan over low heat until warmed through, adding a splash of water or cider if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring occasionally.
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