Chorizo with Cider | Spanish Taster

cider

🥗Healthier: sparkling water

💰Cheaper: apple juice

Apple juice provides sweetness without alcohol.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams are often cheaper and similar in texture.

Pour 200 ml of medium dry cider into a stainless steel saucepan, covering the bottom by 1 to 2 centimeters.

Cover the saucepan and cook on medium heat for 15 minutes, ensuring the cider does not boil too aggressively.

Halfway through cooking, turn the chorizo and check the liquid level, ensuring there is still liquid present.

Let the chorizo cook on the other side with the lid still on.

As the liquid reduces, it will darken to a rich caramel color, which comes from the paprika, fat from the chorizo, and sugar from the cider.

Rotate the pan to prevent sticking or burning as the liquid evaporates.

Once the liquid has almost completely reduced and has a toffee-like consistency, add a little more cider to deglaze the pan.

Move the pan around to incorporate the new liquid and let it cook for a few more minutes to thicken the sauce.

After about 20 minutes total, when the sauce has reduced, take it off the heat.

Slice the chorizo and plate it, pouring the sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens