With summer on the way, my go-to dish right now is chorizo a la sidra—Spanish chorizo cooked in hard cider. It's the perfect combo of smokey, paprika-spiced pork and sweet apple, making this classic tapa quick, easy, and incredibly tasty.
Looking for other tasty ways to use chorizo? You'll love these recipes for chicken and chorizo stew and Spanish chicken and rice with chorizo.
Introduction
Choriza a la sidra is a dish you’ll find all over Spain. Its two main ingredients, chorizo sausage and hard apple cider from Asturias, are popular with every chef in the country.
During the summer months, a cool glass of sidra, the lightly alcoholic, lightly fizzy cider is a welcome relief from the heat of the day. But its flavors really shine when it’s paired with salty, smokey, and spicy chorizo.
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!
Ingredients
Wondering what ingredients this chorizo a la sidra recipe calls for? This couldn't get any easier! Let's talk about each of the 5 ingredients.
- Chorizo: You can use either fresh or semi-cured chorizo in this recipe.
- Hard Apple Cider: This adds a delightful fruity flavor to this smoky, paprika-spiced dish.
- Olive Oil: Be sure to use good quality Spanish olive oil if you can. The better your olive oil is, the better this dish will taste!
- Bay Leaves: This herb adds a subtle flavor that enhances the flavors of the sausage and apple.
- Parsley: The perfect colorful garnish for this flavorful dish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chorizo: Feel free to use either fresh or semi-cured chorizo. For a delicious but non-authentic result, try spicy Mexican chorizo.
- Hard Apple Cider: If you can't find Spanish sidra, use any hard cider you can find. One with a tart, earthy flavor is best, as it most closely emulates the authentic Spanish sidra.
How to Make Chorizo a la Sidra
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Cut the chorizo into 2 centimeter slices. (image 1)
- Heat the olive oil in a skillet, then add the chorizo and fry until it's browned, about 5 minutes. (image 2)
- Pour in the hard cider and bay leaves, then stir to combine. (image 3)
- Simmer until the juices are thickened, about 5-8 minutes. You should see droplets of red oil from the chorizo in the liquid. (image 4)
- Remove the pan from the heat and serve immediately. (image 5)
- Garnish with a sprinkle of fresh parsley, and enjoy with a slice or two of hearty bread. (image 6)
Recipe FAQs
This simple Spanish tapa is made from two basic ingredients: fresh or semi-cured chorizo, and hard apple cider. You'll also need olive oil for frying the sausage, and parsley and bay leaves to add a little flavor.
Mexican chorizo is usually a fresh sausage seasoned with chili peppers, while Spanish chorizo can be fresh or cured, which dries out its texture. Spanish chorizo isn't as spicy as Mexican chorizo, as it's seasoned with paprika, not hot chilies.
Sidra ("cider" in English) is fermented, lightly carbonated hard cider originating in the Asturias region of Spain. It has a more tart and earthy flavor profile than American sweet cider, and is absolutely delicious!
Serve
Chorizo a la sidra is a wonderful side dish at barbecues, and also makes a delicious dinner when paired with a couple slices of hearty bread.
If you want to serve this with other Spanish tapas, be sure to check out these recipes for Antonia's salmorejo, spinach and chickpeas, pimientos de Padrón, and Spanish garlic mushrooms.
Expert Tips
- Use the best quality ingredients you can find. It will really make a difference in the flavor!
- Can't find Spanish sidra (hard apple cider)? Use another type of hard apple cider with a tangy, earthy flavor profile.
- Be careful not to slice the chorizo too thinly, or it may break apart during the cooking process.
Chorizo a la Sidra (Spanish Chorizo in Cider)
Ingredients
- 18 ounces chorizo fresh or semi-cured
- 1 tablespoon extra virgin olive oil
- 1 ½ cups hard apple cider preferably Spanish sidra
- 2 bay leaves
- 2 tablespoons chopped parsley for garnish
Instructions
- Cut the chorizo into 2 centimeter slices (just under an inch long).
- Heat the olive oil in a skillet over a medium heat. Add the chorizo to the pan and cook until browned, about 5 minutes.
- Add the hard cider and the bay leaves, and toss the chorizo to coat. Simmer until the liquid turns syrupy with streaks of red oil on top from the chorizo; about 5-8 minutes.
- Serve the chorizo in bowls as a side dish, or enjoy as a main course with slices of hearty bread. Garnish with chopped parsley.
Notes
- Use the best quality ingredients you can find. It will really make a difference in the flavor!
- Can't find Spanish sidra (hard apple cider)? Use another type of hard apple cider with a tangy, earthy flavor profile.
- Be careful not to slice the chorizo too thinly, or it may break apart during the cooking process.
Nutrition
Photography by Giulia Verdinelli
Tisha Copeland
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!
David Pope
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!
David.
Katerina
For those asking about other types of Chorizo, no... Spanish Chorizo has completely different seasonings than Mexican Chorizo. I grew up in Andaluçia and find it very difficult in the US to find the right Chorizo!
David, your recipes are FANTASTIC and take my taste buds right back home! Your videos are so helpful, too, as I used to try to walk friends through each step!
Thank you!