CookNotedRecipes worth remembering
← Back to all recipes
Chorizo a la Sidra

Chorizo a la Sidra

Spanish Chorizo Braised in Hard Cider

The smoky paprika in chorizo meets the sharp tang of hard cider in this effortless Spanish braise. As everything simmers together, the cider concentrates into a glossy, flavor-packed sauce that begs for crusty bread. It's the kind of dish that fills your kitchen with incredible aromas and delivers serious comfort with minimal fuss.

SpanishDinnerGluten FreeComfort FoodOne PotPork
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyeasy

Nutrition

fat32g
carbs8g
protein18g
calories420

Ingredients

  • 1 lbSpanish chorizo, sliced 1/4-inch thick
  • 1 mediummedium yellow onion, sliced
  • 3 clovegarlic cloves, minced
  • 1 cupdry hard cider
  • 2 tbspextra-virgin olive oil
  • 1 tspfresh thyme leaves
  • 1 bay leafbay leaf
  • salt and black pepper to taste
  • 2 tbspfresh parsley, chopped for garnish(optional)

Instructions

  1. Warm the olive oil in a large skillet over medium heat until it moves freely when you tilt the pan. You want enough heat to render the chorizo fat properly without burning.
  2. Nestle the chorizo slices in the hot oil and let them sear undisturbed for 4 minutes on the first side, then flip and brown the other side for another 4 minutes. The edges should be deeply caramelized and the fat should be rendering into the pan.
    ⏱ 8 min
  3. Transfer the browned chorizo to a plate, but leave all that flavorful rendered fat behind — it's the foundation of your sauce.
  4. Add the sliced onions to the chorizo fat and cook, stirring occasionally, until they're soft and lightly golden around the edges, about 5 minutes. They should be sweet and tender, not caramelized.
    ⏱ 5 min
  5. Stir in the minced garlic and cook just until fragrant, about 1 minute. Don't let it brown or it'll turn bitter.
    ⏱ 1 min
  6. Pour in the hard cider and use a wooden spoon to scrape up all those caramelized bits from the bottom of the pan — they're pure flavor gold.
  7. Return the chorizo to the skillet and add the thyme and bay leaf. Everything should nestle together in the bubbling cider.
  8. Let the mixture simmer uncovered at a gentle bubble until the cider reduces by half and turns glossy, about 15 minutes. The liquid should coat the chorizo nicely when you stir.
    ⏱ 15 min
  9. Taste and adjust with salt and pepper as needed, then fish out the bay leaf and discard it.
  10. Scatter the fresh parsley over the top and serve immediately while the chorizo is still sizzling in its reduced cider glaze.