Spanish Chorizo Stewed in Cider

Total Time:
35 min
Prep:
15 min
Cook:
20 min

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

Ingredients
  • 1 pound Spanish chorizo or smoked garlic sausage, cut crosswise into 1-inch pieces
  • 2 tablespoons Spanish olive oil
  • 1 cup thinly sliced yellow onion
  • 1 tablespoon thinly sliced garlic
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon sweet Spanish paprika
  • 1/4 teaspoon salt
  • 3 cups Spanish cider, or Woodchuck or Strongbow as a substitute
  • Crusty bread, for dipping, optional
Directions
  • In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider 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. Serve with pieces of crusty bread for dipping, if desired.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Poached Eggs in Chorizo-Tomato Stew with Garlic Croutons

    Recipe courtesy of Rachael Ray