Chorizo a la Sidra

Chorizo a la Sidra comes from Asturias, Spain's cider region, where sidra goes into the pan as readily as it goes into a glass.

The cider reduces down with the rendered chorizo fat into a sauce that's smoky, tangy and rich all at once — always served with bread for mopping up every drop.

Ingredients

• 400g Spanish cooking chorizo, sliced into thick rounds
• 1 tbsp olive oil
• 1 small onion, finely sliced
• 200ml dry Spanish cider (sidra)
• 1 bay leaf
• Crusty bread, to serve

Method

1. Heat the olive oil in a pan over medium heat and cook the onion until soft, about 5 minutes.
2. Add the chorizo and cook for 3–4 minutes, letting it render some of its fat and colour on both sides.
3. Pour in the cider and add the bay leaf. Bring to a simmer and cook uncovered for 10–12 minutes, until the cider has reduced by about half and turned glossy.
4. Remove the bay leaf and serve straight from the pan with bread for mopping up the cider-chorizo sauce — easily the most-requested premium tapa we make.