🇪🇸 Spain · Food
Chorizo a la Sidra (Chorizo in Cider)
By eatmundo · July 7, 2026
A quintessential Asturian tapa, Chorizo a la Sidra features slices of flavourful semi-cured chorizo simmered in natural Asturian cider until tender and aromatic. This simple yet robust dish is perfect for sharing, best enjoyed with plenty of crusty bread to soak up the delicious, cider-infused juices.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully slice your 400g of semi-cured chorizo into rounds, approximately 0.5 cm (1/4 inch) thick. While a thicker slice can be tempting, this size ensures even cooking and optimal flavour release.
- 2
Heat 1 tablespoon of olive oil in a medium-sized, heavy-bottomed frying pan or cazuela over medium heat. You want the pan to be warm, but not smoking.
- 3
Add the sliced chorizo to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the chorizo begins to brown slightly and releases its rich, reddish oil. Don't be afraid of the fat, it adds so much flavour!
- 4
Carefully pour in the 300ml of Asturian natural cider, making sure it covers most of the chorizo. The cider will immediately start to deglaze the pan, lifting all those wonderful caramelized bits from the bottom.
- 5
Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 10-15 minutes, allowing the cider to reduce and infuse the chorizo with its distinctive apple notes, until the sauce slightly thickens.
- 6
Once the sauce has reduced and the chorizo is tender, remove the pan from the heat. Serve the Chorizo a la Sidra immediately, piping hot, in a small earthenware dish if possible, alongside generous slices of crusty bread for dipping.
Frequently Asked Questions
Which type of chorizo is best for this dish?+
For Chorizo a la Sidra, a semi-cured or cooking chorizo is ideal. It should be firm enough to slice easily but not fully cured like slicing chorizo, allowing it to soften beautifully in the cider.
Can I use a different type of cider?+
While Asturian natural cider is traditional and provides a unique tartness, you can use a dry, unsweetened apple cider as a substitute. Avoid sweet ciders as they can make the dish overly sugary.
How can I prevent the dish from being too greasy?+
If your chorizo is particularly fatty, you can drain some of the rendered fat after browning the chorizo and before adding the cider. This helps maintain the flavour without excessive grease.
What is the best way to serve Chorizo a la Sidra?+
This dish is traditionally served hot as a tapa, often in a small clay pot, with plenty of crusty bread to soak up the delicious cider-infused sauce. It pairs wonderfully with a glass of more Asturian cider!
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