Chorizo a la Sidra

 

When it comes to small goods, there is probably no other sausage more “Spanish” than Chorizo. You most likely won’t be making it yourselves, you just have to source the one you like most from a Continental deli or a butcher who understands European/Spanish sausages. Depending on your taste buds it can be either mild or hot – or use a mixture of both as we do at Tinto.

Once you’ve found your favourite Chorizo you need to hunt around for a dry cider, preferably apple cider and preferably from Asturia in Spain. Now you are ready to go!

CHORIZO a la SIDRA – Chorizo with Asturian cider reduction, prunes and peas

Ingredients list:

(quantity is for an individual serve – but you can make up to 4 serves in a large frying pan]

125gr Chorizo

125 ml dry cider

30gr diced pitted prunes

30gr peas

chopped parsley

 

Method:

Cut chorizo into about 4-5mm think slices on an angle.

Fry in 50ml of olive oil on medium heat until the colour of chorizo renders out into the fat.

Deglaze with cider [attention as there may be flaring in the pan] and swirl the frying pan, add prunes and peas. By adding the cider the sauce should emulsify in your pan. Reduce for another minute on high heat.

[Should the liquid separate you reduced too much. Add a bit more cider and swirl the pan and it should re-emulsify]

Pour all together into a low pasta/soup bowl and sprinkle with chopped continental parsley. The sauce should have a reddish tint from the rendered smoked paprika of the chorizo and a light sweet/sour taste from the prunes and apple cider.

 

Serve with sourdough bread to ‘mop up’ the juices.