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Chorizo a la sidra is one of Asturias's most popular and simple tapas - semi-cured Spanish chorizo simmered gently in natural Asturian apple cider (sidra natural) until the cider reduces to a glossy, slightly sweet, smoky-apple glaze and the chorizo becomes plump and deeply flavorful. The fermented apple cider of Asturias has a pleasantly sharp, funky character quite unlike sweet dessert cider, and its acidity cuts through the richness of the paprika-laden chorizo fat beautifully. The dish requires nothing but chorizo and cider, takes under 25 minutes, and produces something far greater than the sum of its two ingredients. Served hot with good bread to mop up the cider-chorizo cooking juices, it is one of the most satisfying expressions of Asturian cooking.
Prep
5 min
Cook
20 min
Total
25 min
Servings
4 srv
Difficulty
Easy
Calories
370 kcal
For 4 serving(s)
Per serving
Score the chorizo lightly with a knife or prick it several times with a fork to allow the cider to penetrate and the fat to render.
Place the chorizo in a shallow pan or cazuela (earthenware pan) in a single layer.
Pour the Asturian cider over the chorizo. It should come about halfway up the sausages.
Bring to a gentle simmer over medium heat. Cook uncovered for 15-20 minutes, turning the chorizo occasionally, until the cider has reduced by about two-thirds and formed a glossy, slightly sticky sauce.
Serve the chorizo hot in the cooking pan, with plenty of bread to soak up the reduced cider sauce.
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