Spanish Chorizo Stewed in Cider

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 6 tapas or small appetizer servings
Level:
Intermediate

Ingredients
  • 1 pound Spanish chorizo or smoked garlic sausage, cut into 1-inch pieces crosswise
  • 2 tablespoons Spanish olive oil
  • 1 cup thinly sliced yellow onion
  • 1 tablespoon thinly sliced garlic
  • 1/2 teaspoon sweet Spanish paprika
  • 1/4 teaspoon salt
  • 1 1/2 cups apple cider
  • 1/2 cup apple cider vinegar
  • Crusty bread, for dipping, optional
Directions
  • In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, brown the chorizo in the olive oil on 1 side, about 3 minutes. Turn to the other side add the onions and cook for 3 minutes longer. Add the garlic and the Spanish paprika, and salt, and cook for 1 minute, stirring occasionally. Add the cider, and cider vinegar and bring to a boil. Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking.

  • Serve the sausage on small plates, ladled with some of the pan juices, with pieces of crusty bread for dipping, if desired.


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