Chorizo a la Cidra

CIDER, CIDER, EVERYWHERE!

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A traditional tapa in Spain is chorizo a la cidra.  This appy is great for those looking to serve something a little different to their guests as a starter.  Add some fresh bread and voila!

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This tapa’s flavour comes from the paprika in chorizo sausage which is complimented by the sweetness and apple notes of the cider.  Pork and apples have long been a fantastic combination and this is no different.  I call this one of my “quick” picks because it only needs 3 ingredients and doesn’t take long to make.

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To start, find a nice chorizo sausage.  You want to make sure it is the cooking kind and not a dry chorizo.  I really like Freybe chorizo because it packs some kick.  You can choose a mild variety also if spicy isn’t your thing.  Slice up about 400 g of chorizo into about 1/4 inch slices.

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In a frying pan, heat a couple Tbsps of olive oil and fry the chorizo.  It doesn’t all have to be crisped but getting a slight char on as many pieces as you can adds colour and, also, texture.  It also begins the caramelization process.

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Once your sausage is fried up, carefully pour in 1 C of cider.  Dry cider does not work as well as a more sweet variety.  Because you have to let the cider boil down for 10-15 minutes, you need the cider to have some sugar so a slight syrup develops.  Alternately, you can sprinkle a bit onto the dish while it is cooking if dry cider is all you have.  The sweet adds to the spicy and salty flavours of the chorizo.

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You will know when the sausage is ready because there will be very little cider left and it will be a darker colour with a slight syrupy consistency.  Your chorizo a la cidra is now ready to serve accompanied with some fresh bread.  IF there are leftovers, they work with eggs for breakfast the next day.

This will make a small appetizer for 4 people if served with other appies.

Chorizo a la Cidra

author: Eve@DivineDiuum

Ingredients

400 g chorizo, sliced into rounds

2 Tbsp olive oil

1 C cider

Directions

1.  Fry the chorizo in heated olive oil until most pieces crisped.

2.  Carefully pour in cider.

3.  Bring to a simmer for 10-15 minutes.

4.  Chorizo is ready when cider has reduced to a light, syrupy consistency.

Calories 419

Protein  21 g

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