Chorizo in Cider

Make Ahead and Storage

Keeps in the fridge for up to 3 days. Reheat gently in a pan with a splash of cider or water. Freezes for 2 months.

How to Make Chorizo in Cider

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1. Heat the oil in a wide frying pan over medium heat. Add the chorizo and fry for 3 to 4 minutes, turning once, until it has coloured and the red fat has run out.

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2. Add the garlic and cook for 30 seconds, until fragrant.

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3. Pour in the cider, add the bay leaf and bring to the boil, scraping up the sticky bits from the pan.

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4. Simmer for 12 to 15 minutes, turning the chorizo now and then, until the cider has reduced to a thick, sticky glaze that coats each slice.

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5. Remove the bay leaf, scatter with the parsley and serve hot in a shallow dish with crusty bread.

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A Few Pointers

• Choose dry cider. Sweet cider reduces to a sugary syrup, and the dish loses its balance of fat, smoke and acidity.
• Use a wide pan so that the cider reduces quickly and evenly. In a narrow pan it takes much longer and the chorizo turns tough.
• Watch the last few minutes. As the sauce thickens it can catch and burn, and it needs stirring often at the end.

What to Put Next to It

Crusty bread · Dry cider · Manchego

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.