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School Of Tapas: Chorizo A La Sidra

In Miriam Garcia’s School Of Tapas series, it’s now time for a classic ingredient to appear. The Spanish Chorizo.
By Miriam Garcia

Chorizo a la sidra

Traditional Spanish cooking is uncomplicated most of the times as it basically relies upon premium quality ingredients. Like good chorizo. Chorizo a la sidra or chorizo cooked in cider is one of the simplest tapas and simplest pairings you can find, fine charcuterie fried in good virgin olive oil and then stewed in cider until the liquid is reduced and the slight sweetness of the drink infuses the chorizo… heaven in a tapa. Skeptical? Don’t judge before you try it. This is a tapa that originates in the northern region of Asturias, a lusciously green, misty and humid area where apple orchards are abundant and so are sidrerías or cider houses. Asturian natural cider is a mildly alcoholic beverage made by fermenting apple juice; it is traditionally poured from the bottle from a certain height so that the liquid crashes into the glass and gets somewhat oxygenated. This fizzying effect onlylasts a few seconds, that’s why the cider glassful must be gulped down in one go… Fortunately cider can be enjoyed in this tapa in a less compromising way.

Chorizo a la sidra


School of tapas: Chorizo a la sidra
 
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Chorizo a la sidra consists in slices of chorizo stewed in cider… heaven in a tapa.
Author:
Recipe Type: Appetizer
Serves: 2
Ingredients
  • 1 chorizo
  • 1 cup cider
  • 1 tbsp virgin olive oil
Instructions
  1. Slice the chorizo in ½ inch slices and set aside.
  2. Pour the oil on a skillet and heat on medium. Add the chorizo slices and fry until they change in color, but don’t overdo it.
  3. Add the cider and toss to coat the chorizo. Boil for 10-15 minutes, until the sauce has reduced by one fourth.
  4. Serve in small bowls while still warm, though chorizo a la sidra can also be served at ambient too.

Pour yourself a good glass of red wine or cider and enjoy! And don’t forget to finish the resulting sauce by dunking large pieces of bread in it, what is called mojar in Spanish, literally to wet. I believe the act of mojar is in our genes…

Chorizo a la sidra

Miriam Garcia

Miriam Garcia

Born in Madrid, Spain, Miriam lives in a small town North-West of Madrid with her family. Passionate foodie and amateur photographer, her liking for cooking originates mostly from her mother and her paternal grandmother. Miriam is the creator of the awarded Spanish food blog The Winter Guest.

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Originally Published: January 6, 2014

5 Responses to School Of Tapas: Chorizo A La Sidra

  1. Valerie Harrison

    Valerie Garrison Reply

    June 23, 2011 at 10:17 am

    I am really enjoying yourr tapas series Miriam!

  2. Sara Clevering

    Sara Clevering Reply

    June 24, 2011 at 9:51 am

    Chorizo is on the grocery list this week. Yum!

  3. jess? @ Multicultural Melbourne Reply

    June 24, 2011 at 8:15 pm

    Ooo I had chorizo in cider the other night at a tapas bar and it was delicious! Now I can make my own!

  4. Pingback: Chorizo al Vino Tinto (Chorizo in Red Wine) | Three Clever Sisters

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