Chorizo a la Cidra

Much like everything else that in the recent times has left my kitchen this tapas treats is quick and easy. And this time I mean so quick and easy it's sort of embarrassing trying to even write down a recipe for this. Seriously. As the name suggests, this treat really only calls for 2 ingredients: chorizo and cider. Yet somehow those two; the dry acidity of the cider and the fatty spiciness of the chorizo, just compliment each other so well. 

Cider is drunk and used in cooking especially in Asturia. You've already been introduced to one of the regional classics: Asturian sausage and bean stew Fabada Asturiana. Asturian cider is dry and not very alcoholic. Outside Spain this could be substituted with French cider: especially the sort they produce in Brittany is very similar.

In the out with the old and in with the new- spirits I used the last of the fresh chorizo I'd brought back from Spain, but you can use cured one, too, the way they made these at Goce.

As a tapa, this is enough for 2-3

400 g chorizo

300 ml dry cider

Heat the pan over moderate heat. Pour in cider and then add chorizos. Let simmer (uncovered so the liquid reduces) for 15-20 minutes. Slice the chorizos, return the slices into the an and continue cooking for another 5 minutes and serve with the juices that by now should be thickened and wonderfully seasoned by the chorizo.

In case the chorizo you're using is the cooked variety, slice them, brown gently in a little bit of oil and then add cider.Let simmer for about 20 minutes and serve.

________________________


ANYONE FOR SECONDS?