🌭 Chorizo in cider
Chorizo a la sidra is a classic Asturian tapa of spicy, paprika-cured chorizo sausage simmered in natural apple cider. The cider reduces into a light, tangy-sweet sauce coloured red by the paprika fat, and the sausage turns tender. It is served hot in a small earthenware dish, cut into thick slices, with toothpicks.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g cooking chorizo, whole links
- 400 ml natural dry apple cider
- 1 bay leaf
Method
- Prick the chorizo a few times with a fork.
- Put it in a pan with the bay leaf, pour over the cider and bring to the boil.
- Simmer uncovered for 15–20 minutes, turning occasionally, until the cider has reduced by about half.
- Slice the chorizo into thick rounds and serve hot with the sauce.
How to make it lighter
- Share a dish as a tapa: 3–4 slices make a sensible portion.
- Skim the red fat from the surface of the sauce before serving.
- Pair with a simple tomato or green salad rather than more cured meats.
History
The dish comes from Asturias in northern Spain, a region famous for its traditional cider, and is a fixture of its cider houses (sidrerías). It is now served as a tapa in bars across Spain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →