On the list of ‘things to try’ is to add slices of apple to further emphasise the apple dimension. But as it stands this Chorizo in Cider recipe is one of my favourite tapas dishes; it is substantial enough to serve as a main course but the best way is, to state the bleeding obvious, have several tapas dishes to share – the Broad Beans with Jamon and the Garlic Lamb Skewers being equally as tasty.
Chorizo in Cider Recipe
- 1 onion, finely chopped
- 1 1/2 tsp sweet paprika
- 125ml cider
- 1 bay leaf
- 300g cooking chorizo, sliced
- 1/2 chicken stock cube
- 2 tsp sherry vinegar
- chopped flat leaf parsley to garnish
- Heat the oil in a pan and over a low heat fry the onion until soft.
- Add the paprika and cook for a minute longer. Add the chorizo and cook until it begins to brown.
- Up the heat a little and add the cider, half a chicken stock cube and bay leaf and bring to the boil.
- Simmer for five minutes or until the sauce has thicken a little (add more cider if too thick, or to use up the bottle).
- Stir in the vinegar and parsley.
- Serve hot with crusty bread.