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.