This is a tapa that originates in the northern region of Asturias, a lusciously green, area where apple orchards are abundant and so are sidrerías or cider houses.
- 1 Packet of Chistorra
- 3 cups Cider
- 1 tablespoon Spanish olive oil
- 1 Bay leaves
- Cut the chistorra in pieces of 5 cm long, as you can see in the picture.
- Place Chistorra in a large frying pan over high heat. Cook for 5 minutes or until chistorra starts to brown. Drain excess fat.
- Add apple cider and bay leaves to chistorra. Reduce heat to medium. Simmer for 5 to 8 minutes or until cider is syrupy.
- Spoon chistorra mixture into bowl and serve warm or at room temperature.
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