Spanish · Dinner
Chorizo Cooked in Cider
Asturian cooking chorizo simmered in tart still cider until the sausage softens and the broth reduces into a deep red-brown glaze, served with country bread for the smoky cider sauce.
$$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
680Calories
28gProtein
52gFat
22gCarbs
3gSugar
2gFiber
890mgSodium
65mgChol
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Instructions
1
Prep
Slice chorizo into 1cm rounds. Dice onion, smash garlic cloves, chop parsley, and toast bread slices until golden.
2
Sweat
Heat olive oil in a heavy skillet over medium-low. Add diced onion, smashed garlic, and bay leaves. Cook 4 minutes until softened and pale gold.
3
Sear
Raise heat to medium-high. Add chorizo rounds and cook 3–4 minutes, turning, until edges crisp and red oil renders into the pan base.
4
Simmer
Pour in cider and scrape any fond. Simmer over medium heat 7–8 minutes until liquid reduces by two-thirds into a glossy red-brown glaze coating the chorizo.
5
Plate
Lift out bay leaves and scatter black pepper and parsley over. Divide chorizo between two warm shallow bowls, ladle cider glaze over, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooking chorizo
- 480ml (2 cups) Asturian still cider
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 dried bay leaves
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread