I’ve tried several different ciders in an attempt to find one that adds a distinct ‘appleness’ to the dish; the conclusion after exhaustive tasting is that it doesn’t really matter. The stylishly packaged Sampford Courtenay Cider and Sheppy’s single varietal Dabinett cider worked equally as well as the El Gaitero Spanish cider. The strong paprika flavour and the flavours from the Chorizo dominate, but you could experiment by omitting the stock cube and reducing the cider to concentrate the flavour.
On the list of ‘things to try’ is to add slices of apple to further emphasise the apple dimension. But as it stands this Chorizo in Cider recipe is one of my favourite tapas dishes; it is substantial enough to serve as a main course but the best way is, to state the bleeding obvious, have several tapas dishes to share – the Broad Beans with Jamon and the Garlic Lamb Skewers being equally as tasty.
- 1 onion, finely chopped
- 1 1/2 tsp sweet paprika
- 125ml cider
- 1 bay leaf
- 300g cooking chorizo, sliced
- 1/2 chicken stock cube
- 2 tsp sherry vinegar
- chopped flat leaf parsley to garnish
- Heat the oil in a pan and over a low heat fry the onion until soft.
- Add the paprika and cook for a minute longer. Add the chorizo and cook until it begins to brown.
- Up the heat a little and add the cider, half a chicken stock cube and bay leaf and bring to the boil.
- Simmer for five minutes or until the sauce has thicken a little (add water if too thick).
- Stir in the vinegar and parsley.
- Serve hot with crusty bread.
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