Chorizos in cider. Easy Asturian recipe step by step

For 6 € 0.73 /pers. 350 kcal/100g

A good cover always fits well . There are few things in life that are similar to the feeling of being with your friends and family enjoying a cold drink and a delicious tapa together. Whether it’s a salmon toast , which always comes in very fresh with the summer, some traditional fried eggplants with honey from Córdoba or some exotic potato samosas , the tapas are a fantasy.

Today we are going to try one of those traditional tapas that we all like, chorizo ​​with cider . This appetizer is traditional from Asturias and, if we serve it with a little bread, it is a real delight. It is a perfect recipe for when we have guests at home and we want to entertain them with a simple but delicious dish. It also combines great with patatas bravas , so if you serve the two things together, it is a guaranteed success.

The recipe is very simple to make and does not require much, so there is no excuse not to enjoy this cider chorizo. Try doing it at home and leave us in the comments what the results are, I’m sure you’ll get some delicious cider chorizos.

Preparation of chorizo ​​with cider

1. First we remove the strings from the chorizos and prick them with a fork several times to allow some of the juice to come out during cooking, preventing them from bursting. This way when they are cooking they will release the fat and give a lot of flavor.
2. We put the chorizos in a large saucepan and pour the entire bottle of cider, making sure that it covers the chorizos completely.
3. We turn the heat to maximum and, when it comes to a boil, we lower it to a medium-low level and let it cook for approximately half an hour. Once this time has passed, we take out the chorizos, cut them into slices and serve them in casseroles or deep plates with their sauce. Ready to eat.

Other preparations. In the oven or microwave

1. Although an Asturian would not approve of it, it can also be made in the microwave , only in case of lack of time, effort or necessity.
2. Cut the chorizos into pieces approximately 2 cm thick. We place them in a deep microwave-safe dish where the chorizos fit without crowding so that they cook well. We place the lid on the microwave and cook for a minute and a half at maximum power, 900 W.
3. We take them out of the microwave and add the cider (half the amount given in the ingredients), stir again and put the lid back on. We cook for five more minutes at 900 W. We let it rest and are ready to serve and enjoy.
4. And of course, baked chorizos . Preheat the oven to 200º C. and prick the chorizos in several places with a knife. We put them whole on the baking tray and sprinkle them with half a bottle of cider.
5. We bake with heat up and down for about 20 or 25 minutes, when we see that they are well done we take them out and cut them. Sprinkle with the sauce and enjoy.

Tips for a perfect cider chorizo

• The chorizo ​​we use must be fresh , not cured. And if it’s already Asturian chorizo, even better. The better quality the chorizo ​​is, the tastier the final dish will be.
• On occasion, you can add a few bay leaves, although it is optional, to be honest, I don’t like it very much, I prefer the more traditional preparation.
• We must use natural cider for this recipe. Sparkling ciders and other variants are not suitable for this.
• The usual thing is to present it in slices and serve it in clay or ceramic pots. And although I don’t think so, if you have leftover chorizos, don’t throw away the cooking liquid, as it will help you reheat them and enjoy them as if they were freshly made.
• We can accompany this chorizo ​​with cider with some boiled potatoes , although with bread and a glass of cider they are already addictive.