Chorizo a la Sidra
Chorizo a la Sidra is a dish that originated in the rustic cider houses of Asturias. It combines the unique characteristics of Asturian cider (less sweet and more acidic than its Anglo-Saxon and French counterparts) with cured chorizo simmered to tender perfection. In these rural cider houses nestled in low stone hamlets, friends and acquaintances would gather to sample aged and selected ciders. To accompany the potent cider, a tradition emerged of serving small plates of steaming chorizo chunks and crusty bread, a practice that continues today in the converted cider houses, now bustling restaurants.
Chorizo, crafted mainly with paprika, undergoes a curing process until it reaches ideal readiness. You can discern the curing duration of chorizo simply by its firmness; the harder it is, the longer the curing time. This dish favors a chorizo with a slight give to it.
This dish is ideal for sharing with friends and pairs wonderfully with a glass of Asturian cider. The marriage of smoky, spicy chorizo with the tangy, slightly sweet cider dances comfortably on your taste buds and pays homage to the rich gastronomic heritage of Asturias.
Traditional Asturian preparation method:
Ingredients
Cured Chorizo - choose a good quality cured chorizo, preferably one that is firm and not too soft
Asturian Cider - look for a less sweet and more acidic variety of Asturian cider. This will provide a unique flavor to the dish.
Garlic - finely chopped or minced
Olive oil - for cooking
Option - fresh herbs like parsley for garnish
Crusty bread - serves alongside the dish
Elaboration
Prepare the chorizo - Slice the cured chorizo into thick chunks or rounds. The chorizo should be firm enough to hold its shape but not too hard.
Saute the garlic - In a skillet or shallow pan, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant.
Cook the chorizo - add the chorizo pieces to the pan with the garlic. Sear the chorizo on each side until it starts to brown slightly.
Add the cider - Pour in enough Asturian cider to partially cover the chorizo. Bring the cider to a simmer
Simmer - Reduce the heat to low and let the chorizo simmer gently in the cider. Allow it to cook slowly for about 15-20 minutes, or until the cider reduces and thickens slightly. Let it cook until the chorizo is almsot tender; to check if it is done, prick it with a knife; You must pass through it without much resistance.
Serve! Use a slotted spoon to transfer the chorizo and cider sauce to a serving dish. Garnish with fresh herbs like parsley if desired.
Enjoy! Serve the Chorizo a la Sidra hot with crusty bread on the side. And some toothpicks. The bread is perfect for soaking up the flavorful cider sauce.
