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