Dish

Chorizo a la sidra

Chorizo in Cider

To make chorizo a la sidra, simply sauté sliced chorizo in a pan with onions and garlic. Add apple cider and simmer until the sauce has thickened. Serve with crusty bread for dipping. This dish is high in protein and iron, making it a good choice for those looking to increase their iron intake. However, it is not suitable for vegetarians or those with pork allergies.

European cuisine› Mediterranean cuisine› Spanish cuisine

Appetizer

Origins and history

Chorizo a la sidra is a traditional dish from the Asturias region of Spain. It is believed to have originated in the 16th century and has since become a popular dish throughout the country.

Dietary considerations

This dish is not suitable for vegetarians or those with pork allergies.

Variations

There are many variations of chorizo a la sidra, including adding potatoes or other vegetables to the dish. Some people also like to use different types of sausage, such as morcilla or blood sausage.

Presentation and garnishing

To present chorizo a la sidra, serve it in a clay dish or cazuela. Garnish with fresh herbs, such as parsley or cilantro. Serve with crusty bread for dipping.

Tips & Tricks

When selecting chorizo for this dish, choose a high-quality sausage that is spicy and flavorful. Avoid sausages that are too greasy or have a lot of filler.

Side-dishes

Chorizo a la sidra can be served as a standalone dish or as part of a larger tapas spread. It pairs well with a variety of cheeses, olives, and cured meats.

Drink pairings

Chorizo a la sidra pairs well with a dry cider or a light red wine, such as a Tempranillo or Rioja. It can also be served with a dark beer for a more robust flavor.