Cut the sausage into 3/4-inch slices. Heat the olive oil in a medium sized sauté pan or cazuela. Once hot, gently sauté the chorizo with the bay leaf for 5-6 minutes, until lightly brown on all sides.
Pour in the sidra and bring to a boil. Lower heat and reduce the liquid by half, about 20 minutes. Serve in the cazuela if using.
Serve with crusty bread and a glass of chilled sidra… of course!