Chorizo a la Sidra or Chorizo Sausage in Cider is one of the most traditional tapas, which is easy to prepare. Spanish chorizo sausage is tasty by itself but is used as an ingredient in many Spanish tapas, stews, soups, and rice dishes. Fresh or uncured chorizo is needed for this particular recipe.
The other main ingredient is Sidra―or "hard" apple cider―typical of the region of Asturias, Spain, and is slightly fizzy, low in alcohol. It is a popular drink all over Spain, especially in the summer months when a cold, refreshing glass of cider is welcome. However, warm Chorizo a la Sidra is served year-round.
- 2.2 pounds or 8 Spanish chorizo sausages (fresh or semi-cured)
- 1 to 2 cups/250 to 500 milliliters Asturian cider or sidra
Place a large, heavy-bottom frying pan on medium heat and pour in the Spanish cider.
Place chorizo sausages in the pan. If still tied together, separate first.
Simmer uncovered for 15 to 20 minutes. Alcohol will evaporate and liquid will reduce.
Remove the chorizo sausages one at a time and cut into thick slices.
Serve chorizo in the warm cider. Traditionally, this tapa is served in open clay dishes, as shown in the photo.