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

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.

School of tapas: Chorizo a la sidra

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• Author: Miriam García
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

Chorizo a la sidra is a classic Spanish tapa featuring chorizo slices stewed in cider, resulting in a flavorful dish perfect for sharing.

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Ingredients

Units USM Scale 1x2x3x

• 1 chorizo, sliced into 1/2 inch pieces
• 1 cup (240 ml) Asturian natural cider
• 1 tbsp virgin olive oil

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Instructions

1. Slice the chorizo into 1/2 inch slices and set aside.
2. Heat the virgin olive oil in a skillet over medium heat.
3. Add the chorizo slices to the skillet and fry until they change color, about 3-4 minutes.
4. Pour in the Asturian natural cider and bring to a simmer.
5. Reduce the heat and let the chorizo stew in the cider until the liquid is reduced and slightly thickened, about 10-12 minutes.
6. Serve hot with crusty bread for dipping.

Notes

• Use high-quality chorizo and cider for the best flavor.
• Asturian cider is traditional, but any natural cider will work.
• Serve with crusty bread to soak up the sauce, a practice known as ‘mojar’ in Spanish.
• This dish pairs well with a good glass of red wine or cider.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Cuisine: Spanish

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2
• Sodium: 900
• Fat: 28
• Carbohydrates: 5
• Fiber: 0
• Protein: 18
• Cholesterol: 60

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…

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