Chorizo a la Sidra (Chorizo Cooked in Cider)

Today David shares his classic chorizo a la sidra recipe. This easy Spanish recipe is always a bit hit!

With summer on the way, my go-to dish right now is chorizo a la sidra—Spanish chorizo cooked in cider. The perfect combo of smokey, paprika-spiced pork and sweet apple, this classic tapas recipe is quick, easy, and incredibly tasty!

Chorizo cooked in cider (Chorizo a la sidra)
Chorizo cooked in cider is a delicious (and easy!) tapas dish you can make at home. Photo by Victor Bayon on flickr CC.

Choriza a la sidra is a dish you’ll find all over Spain, with two ingredients popular with every chef in the country: chorizo sausage and hard apple cider from Asturias. During the summer months, a cool glass of this lightly alcoholic, lightly fizzy cider is a welcome relief from the heat of the day. But its flavors really shine when it’s paired up with its partner in crime; salty, smokey, and spicy chorizo.

Devour San Sebastian Pintxos Tour cider
Sidra from Asturias – I LOVE this stuff!

Given how simple this recipe is, it’s important to only use the best quality ingredients that you can afford. There’s no room to hide here! This is a great side dish at barbecues, and can be eaten alongside salads, pasta dishes, or just eaten straight out of the bowl with a hunk of crusty toasted bread.


Chorizo a la Sidra (Chorizo Cooked in Cider)
Prep time
Cook time
Total time
Try this classic Spanish tapas dish: smoky chorizo sausage cooked in apple cider.
Recipe type: Appetizer
Cuisine: Spanish
Serves: 6 servings
  • 500g of chorizo (fresh or semi-cured)
  • 1 tablespoon of extra virgin olive oil
  • 1½ cups of apple cider
  • 2 bay leaves
  • 2 tablespoons of parsley, roughly chopped, to serve
  1. Slice the chorizo into two-centimetre pieces (just under an inch) and set aside.
  2. In a frying pan, heat the olive oil over a medium heat.
  3. Add the chorizo to the pan, and fry until the pieces start to brown (roughly 5 minutes).
  4. Add the cider and the bay leaves, and toss the chorizo to coat. Simmer for 5-8 minutes, or until the cider turns syrupy, with streaks of red oil on top from the chorizo.
  5. Spoon into a bowl, and garnish with the chopped parsley.


What do you think of this recipe? Let me know in the comments below!


  1. Hola!!
    I absolutely LOVE all your recipes! Thanks for being so sharing.
    I want to make this recipe and I live in the states. I want to know what kind of cider will work with this recipe. Hard Cider here is like a beer. Is this what your speaking of? Next thing I have to find here is Chorizo. I’m in Texas and Chorizo here is heavy chili pepper and soft. It’s not the type that you cut or slice. Thank you again!

    1. Hi Tisha,
      Thanks for your question! Hard cider in the U.S. should be fine, as long as it’s dry or not too sweet. Asturian sidra is more bitter than sweet, and flat rather than fizzy. But both Asturian cider and U.S. cider tend to have the same amount of alcohol, roughly 4-6%. With the chorizo. as long as it is uncooked it should be fine! It might be spicier than the smoky paprika we have in Spain, but should yield similar results.
      Let me know how it goes!

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