Chorizo and Cider Stew

Ingredients

• 1 lb (450g) Spanish chorizo sausage, sliced 1 lb (450g) Spanish chorizo sausage, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) cider 1 cup (240ml) cider
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet or Dutch oven over medium heat.
2. 2.
   Add the sliced chorizo sausage and cook until browned and slightly crispy. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onions and bell peppers. Sauté until they are softened and slightly caramelized.
4. 4.
   Add the minced garlic and smoked paprika to the skillet. Cook for an additional minute to release the flavors.
5. 5.
   Pour in the cider and chicken broth, scraping the bottom of the skillet to deglaze any browned bits.
6. 6.
   Return the cooked chorizo sausage to the skillet and stir to combine with the sauce.
7. 7.
   Reduce the heat to low and simmer the stew for about 20 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Chorizo and Cider Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo sausage — Look for authentic Spanish chorizo sausage, which is cured and ready to eat. If you can't find Spanish chorizo, you can use Mexican chorizo as a substitute, but the flavor will be slightly different.
• Cider — Opt for a dry or semi-dry cider to balance the sweetness of the dish. If you prefer a sweeter flavor, you can use a sweet cider instead.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or red pepper flakes to the stew.
• Serve the Chorizo and Cider Stew with crusty bread or over a bed of rice for a complete meal.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Chorizo and Cider Stew in individual bowls, garnished with fresh parsley. Accompany it with crusty bread or a side of rice to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, arrange a few slices of chorizo on top of the stew and sprinkle some smoked paprika for a pop of color. Serve it with a side of warm bread and a glass of cider for an authentic Spanish dining experience.