Chef View
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!
5
This recipe is what introduced me to La Tienda. It is simple and delicious. I make it frequently now and it never fails to delight guests.
October 2023
Company here, what have I got? Checked the cupboards found your recipe, threw it together real fast. Ended up just doing a tapas theme, was excellent.
October 2023
40 minutes
6 servings
Gluten Free
A classic Asturian dish, the balance of the meaty chorizo and tangy cider is a wonderful combination! For other great flavors, sauté the chorizo in our lightly smoked olive oil by Castillo de Canena or replace the cider with a hearty red or flavorful white wine.
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
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!
5
This recipe is what introduced me to La Tienda. It is simple and delicious. I make it frequently now and it never fails to delight guests.
October 2023
Company here, what have I got? Checked the cupboards found your recipe, threw it together real fast. Ended up just doing a tapas theme, was excellent.
October 2023
