Chorizo a la Sidra

Asturias in a Bowl

From the green hills of Asturias in northern Spain comes one of the most flavourful and unexpected combinations in the tapa world — spicy Spanish chorizo slow-simmered in tangy apple cider. The result is a dish where the smokiness of the chorizo and the tartness of the cider balance each other in the most extraordinary way.

Chorizo a la Sidra originates in Asturias, Spain's premier cider-producing region, where sidra — slightly effervescent, dry apple cider — is poured into everything from glasses to cooking pots. When chorizo meets Asturian cider in a hot pan, something magical happens.

In Asturias, cider is not just a drink — it is an ingredient, a tradition, and a way of life. Chorizo a la Sidra captures that spirit in every mouthful.

The Cider Region of Spain

Asturias is Spain's green corner — rainy, lush and utterly unlike the sun-drenched image most people associate with the country. Its food is hearty, its cider is world-class, and its culinary traditions are among the most distinctive on the Iberian Peninsula.

The combination of chorizo and cider is a natural one in Asturian cooking. The chorizo's fat renders slowly in the cider, which reduces and concentrates into a rich, tangy glaze that coats every slice. The smokiness of the pimentón in the chorizo plays against the apple's acidity in a way that is deeply satisfying and hard to stop eating.

At Tapas Madriz, Chorizo a la Sidra is one of our most talked-about premium tapas at Melbourne events. Served with good bread to mop up the sauce, it is the kind of dish that makes guests lean across the table and ask what on earth is in it.