This Spanish chorizo a la sidra recipe is an easy-to-make Spanish tapas recipe. With just 6 ingredients, a Spanish chorizo in cider recipe is a perfect addition to a Spanish tapa night. I learned this recipe when I lived in Spain and it’s on a constant rotation when we are looking for the flavors of Spain.
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6 Ingredients – 25 Minutes – Spanish Tapas
What Is Chorizo A La Sidra
At its most basic chorizo a la sidra is a Spanish tapas dish made of chorizo and cider. This is a common dish to find in the Basque Country, where it is known as txorizo a la sidra in the Basque language. In fact, most Spanish cider is from the Basque Country in the north, where cider is called sidra.
Spanish chorizo is common to serve in a variety of dishes, including tapas, stews, and soups. When we lived in Spain, I always looked for ways to cook chorizo. We bought some form of chorizo during every trip to the market, always looking for different types to try and varied chorizo recipes.
Although you will find Spanish chorizo with cider all over Spain, it is most common in the north, in the cider-producing areas of Spain.
Check out some of our posts on eating and drinking in Northern Spain:
Where To Buy Spanish Chorizo
It’s becoming a lot more common to find chorizo in most supermarkets. The fresh chorizo is often in the same area as you would find pancetta and other types of specialty pork or sausages. For this recipe, look for fresh chorizo or semi-cured, not cured or fully cooked chorizo.
You can also buy chorizo on Amazon if you can’t find it in your local market. Or, you can find it at Latin markets as well. Just be sure to look for Spanish chorizo and not Mexican chorizo, which is more similar to ground pork than a sausage.
We often get asked: do you peel chorizo? You can for some recipes. But, because Spanish chorizo is different from Mexican-style and cooks differently, you do not need to peel it. Just slice it in round pieces for this chorizo recipe.
Looking for more Spanish recipes? Check out our roundup of some of the Best Spanish Dessert Recipes.
Ingredients For Spanish Chorizo In Cider
The two main ingredients in this recipe are chorizo and cider, or sidra in Spanish. There are several types of Spanish chorizo, which shouldn’t be confused with Mexican chorizo.
For this recipe, you want fresh chorizo, uncured chorizo, or you can use semi-cured if you can’t find fresh. But, most supermarkets carry fresh chorizo.
The chorizo carries a lot of flavor in it, which is why there aren’t a lot of extra ingredients to this chorizo a la sidra recipe. The chorizo is flavored pork with smoked paprika, sweet paprika, and other spices, which give it its signature red color.
Check out these other Spanish tapas recipes:
Cooking With Spanish Cider
The other main ingredient for chorizo a la sidra is sidra, or hard alcoholic cider. Cider is a way of life in northern Spain, Asturias and the Basque Region, particularly in cities like San Sebastian.
In the end, any cider you find at the liquor store or grocery store will work for this recipe. But, if you can, look for a dry cider, preferably something natural or organic or locally produced rather than the big commercial brands, which often carry so much excess sugar and preservatives.
Other Ingredients For Chorizo With Cider
In addition to chorizo and cider, the other ingredients include classic Spanish ingredients like olive oil, garlic, and parsley.
You don’t need a lot of olive oil as the chorizo will put out some of its own. The garlic should be sliced thin rather than diced. This helps to keep the garlic whole and makes it better to eat on top of the bread when serving.
Ingredients For Chorizo In Cider:
- Fresh Spanish-style chorizo
- Spanish cider
- Spanish olive oil
- Garlic, peeled and sliced
- black pepper
- parsley for garnish
How To Make This Chorizo A La Sidra Recipe
Start by cutting the chorizo into bite-sized pieces, about an inch wide. Use a medium-sized frying pan to heat the olive oil over medium-high heat. Add the garlic to the oil. Cook until it starts to soften and yellow, but before it starts to turn brown, around 2-3 minutes.
Add the chorizo to the oil and cook for 3-5 minutes or until the chorizo starts to sear and brown. Add the cider and black pepper to the pan. Reduce the heat and simmer over low heat for 10-15 minutes or until the cider starts to burn off and slightly thicken.
Sprinkle with fresh parsley and serve with crusty bread to sop up the sauce.
- 1 tablespoon extra virgin olive oil
- 2-3 cloves of garlic, sliced or diced
- 1/2 pound of chorizo, cut into bite-sized pieces (5-6 sausages)
- 1 cup cider
- ½ teaspoon black pepper
- ¼ cup of fresh parsley, chopped for garnish
- Use a medium-sized frying pan to heat the olive oil over medium-high heat.
- Add the garlic to the oil. Cook until it starts to soften and yellow, but before it starts to turn brown, around 2-3 minutes.
- Add the chorizo to the oil and cook for 3-5 minutes or until the chorizo starts to sear and brown.
- Add the cider and black pepper to the pan. Reduce the heat and simmer over low heat for 10-15 minutes or until the cider starts to burn off and slightly thicken.
- Sprinkle with fresh parsley and serve with crusty bread to sop up the sauce.
Amount Per Serving: Calories: 324Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 50mgSodium: 709mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 14g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
FAQs – Spanish Chorizo In Cider
Depending on what you are cooking, Spanish chorizo doesn’t need to be peeled. The peel encasing is perfectly edible. That said, if you are making a chorizo tapas that calls for ground chorizo, you are going to want to remove the casing. For this chorizo tapa recipe, slicing the chorizo is sufficient.
The Spanish word for cider is sidra. Sidra is also used in Catalan, but if you travel out of the Basque Country of Northern Spain, the word is sagardoa.
Chorizo in cider is a Spanish tapa that is served all over Spain, but it is most commonly found in the Basque Country, in Northern Spain.
Finely minced and ground pork is the main ingredient in chorizo. It is blended with spices including paprika and garlic. The paprika is what gives the classic, deep red color.