AI-generated image
Chorizo a la sidra
Chorizo a la sidra: Asturian chorizo simmered in dry cider until sticky
No sidrería in Oviedo's Calle Gascona is without a clay dish of chorizo bubbling in cider, served with bread to mop up the paprika-red juices. It takes minutes, is cheap, and is the first thing ordered while the waiter pours cider from shoulder height. This contains pork (chorizo) and uses dry Asturian cider, which is alcoholic; for an alcohol-free version use cloudy apple juice with a splash of cider vinegar, as noted below. Chef's tip: prick the chorizo all over first so it releases fat into the cider and drinks the cider back in.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Prick 14 oz Asturian or Spanish cooking chorizo all over with a fork. Leave the sausages whole or cut them into 3 cm chunks.
Step 2: Warm 1 tbsp olive oil in a small casserole or frying pan over a medium heat and brown the chorizo for 3–4 minutes, until it sizzles and the oil runs orange.
4 minStep 3: Pour in 1 ¾ cups dry natural cider, add 1 bay leaf and bring to the boil. Lower the heat and simmer, uncovered, for 15 minutes, turning the chorizo now and then, until the cider has reduced by about two thirds and turned glossy and slightly syrupy. Fresh chorizo must reach 160°F in the centre.
15 minStep 4: A common mistake is reducing it to nothing: stop while there is still a few tablespoons of sauce, or the sugars catch and turn bitter.
Step 5: Serve in the pan, hot, with 4 slices crusty bread for dipping.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 24 g
- Carbs
- 18 g
- Fat
- 37 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chorizo a la sidra take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian