Chorizo in cider is one of the most traditional tapas in Spain, which is very easy to prepare. This is a tapa that originates in the northern region of Asturias a lusciously green, misty and humid area where apple orchards are abundant and so are cider houses.



  1. Slice the chorizo in 1/2 inch slices and set aside.
  2. Heat the olive oil in a small saucepan. Add the chorizo slices and fry until brown on the outside.
  3. Pour the cider into the saucepan. The chorizos should be all covered in cider. Stir the bay leaves in.
  4. Cook over a medium heat for around 20 minutes. The liquid should reduce until it starts turning syrupy.
  5. Serve in small Spanish terra cotta cazuela while still warm, though chorizo in cider can also be served at ambient too.

❄️ Perishable


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