IAN & SPAIN

There aren't many recipes that encapsulate the essence of traditional Spanish cuisine like this one. Cider Chorizo from the northern region of Asturias is a much loved classic. Extremely simple to cook but reliant upon the quality of the ingredients, this incredibly tasty recipe is am absolute star winner at any tapas get together.

Asturias is a breathtaking part of Spain and is mainly known for its impressive landscapes of stunning natural beauty. The high mountains roll down to meet the sea and form a dramatic coastline. However, Asturias is also well known for its vast orchards and its centenary expertise in making some of the world’s best cider. One of the main ingredients in this recipe. The cider from Asturias is natural, bubble-free, cloudy and above all dry. It is an apple cider that goes magnificently well with the local fresh "non-cured" smoked chorizo (at most semi-cured) to bring this Spanish masterpiece to life, a treat for anyone's palate. It couldn't be easier, but you will need to find the right ingredients and I promise you if you haven't tried it before, you are in for a treat! 

** If you have trouble finding dry Asturian cider in the UK it is available on Amazon - "Trabanco" dry Spanish Cider. Asturian fresh chorizo is also available online at the Tapas Lunch Company in the UK **

 In Spain, all ingredients are readily available in all supermarkets. For example in Mercadona you can find the following:

Ingredients:

4  Cooking chorizo – fresh, non-cured (semi-cured at most) and smoked if possible - not "picante" - spicy.
1 bottle dry apple cider – from Asturias. Alternatively a natural dry cider with no added gas. Sweet cider will not work!
2  Bay leaves
2 tbsp Extra virgin olive oil

1. Prick the chorizos with a fork. Heat the extra virgin olive oil in a small saucepan and cook them for around 2 minutes until brown on the outside.
2. Pour the cider into the saucepan. The chorizos should be completely covered by the cider. 
4. Stir in the bay leaves.
3. Cook over medium heat for around 25 minutes. The liquid should reduce until it starts thickening.
4. Take the chorizos out. Slice them up thickly and then put them back into the pan to be cooked for a further 5 minutes. They should be tender not tough, if they are still a little tough cook for a further 5 minutes. Depending on the type of chorizo you buy they will take more or less time.

Serve immediately with crusty bread.