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Cider Chorizo - Spanish Tapas
Saturday, February 24, 2024 @ 11:09 AM

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. 

Chorizo a la Sidra, is a simple yet delectable delicacy that has won over palates both locally and across the globe. The dish's charm lies in its simplicity: chorizo sausage cooked in cider, combining the meaty, spicy flavours of the sausage with the sweet, tangy essence of cider. It's a perfect example of how a handful of quality ingredients can create a dish far greater than the sum of its parts. Whether you're in Spain or on the opposite side of the world, this recipe will help you bring a taste of Asturias into your home using ingredients that are locally sourced wherever possible.

 

 

Ingredients

  • Chorizo: In Spain, fresh chorizo is widely available, seasoned with garlic and pimentón (Spanish paprika) which gives it its characteristic flavour and colour. Ideally, use Asturian Chorizo which offers the best texture and flavour for this dish (readily available in Mercadona and Consum). For those outside of Spain, look for a fresh Spanish-style chorizo at speciality stores, or choose a fresh, spicy sausage available in your local market as a substitute.

  • Cider: Asturian cider, known as 'sidra', is traditionally used in this dish. It's a still, natural cider that's less sweet and more acidic than most commercial ciders available internationally. Outside of Spain, seek out a dry, natural cider to come closest to the traditional taste. Avoid overly sweet or flavoured ciders as they can alter the authentic flavour of the dish.

  • Bay Leaf: A common herb used in various cuisines that adds depth to the cider broth.

  • Garlic: two smashed garlic cloves - don't chop them. Just smash them with the side of a knife.

Instructions

  1. Gather Your Ingredients: Purchase fresh chorizo and natural Asturian cider from your local market. A couple of bay leaves are also necessary to round off the flavours with the garlic.

  2. Prepare the Chorizo: Prick the chorizo sausages with a fork. This allows the cider to penetrate the sausage and mix with its fats and spices. Don't chop it up!

  3. Cook the Chorizo: In a large saucepan or earthenware dish, add the chorizos and enough cider to cover them. Add the bay leaves and the garlic. Simmer over low heat for 20 to 30 minutes, turning the sausages occasionally to ensure they cook evenly.

  4. Making the sauce: Once the chorizos are cooked, remove them and place to one side.  Then reduce the liquid in the saucepan until you are left with a thin sauce, but be careful not to reduce it too much or you will just be left with the fat released from the chorizo.

  5. Serve Warm: Once the chorizo is cooked through and the cider broth has reduced, creating a flavourful sauce, it's time to serve. Slice the chorizo into bite-sized pieces, place in an earthenware dish and pour over the sauce. Accompany with plenty of crusty bread to soak up the delicious cider sauce.

Here is a video that shows the steps perfectly :

 

Serving Suggestions

Chorizo a la Sidra is traditionally enjoyed as a "tapas" dish, served in small portions that are perfect for sharing. It pairs wonderfully with a glass of crisp, cool cider, echoing the flavours used in cooking. A side of Spanish tortilla or a simple salad can round out the meal for those seeking a fuller dining experience.

Chorizo a la Sidra is a testament to the power of simple Spanish cooking, demonstrating that quality ingredients, treated with respect, can create a dish that transcends borders.

Whether you're cooking in Spain with the luxury of local Asturian ingredients or adapting the dish to suit your local market abroad, the essence of this Asturian favourite can be captured and savoured. So, gather your ingredients and give it a go!



Like 2




4 Comments


crostrad said:
Sunday, February 25, 2024 @ 2:11 PM

Ian, it looks great. Is it possible to freeze any leftovers. Or will leftovers keep in the fridge.
We've got a couple of vac pac spicy hoops in the fridge just waiting to be used - looks perfect to me.


eos_ian said:
Wednesday, February 28, 2024 @ 5:29 PM

Hi Crostrad, I haven't ever frozen it, but I don't see why not.
Thanks for reading!






crostrad said:
Thursday, February 29, 2024 @ 1:05 AM

Hi Ian, no need to freeze left overs from tonights first attempt at cooking this recipe -we ate it all.
Used 500ml. Hereford vintage dry cloudy cider, some laurel and garlic that we brought back from mercadona on our last trip over to Spain. Palcarsa spicy chorizo hoop that we get fromTapasLunch. Followed your instructions and it worked. Chorizo tasted a little salty from usual, the sauce delicious.Thanks for the recipe


eos_ian said:
Friday, March 1, 2024 @ 9:06 PM

Excellent! You're welcome!!


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