Chorizo cooked in cider

A tapas-bar favourite from northern Spain: chunks of cooking chorizo simmered in dry cider until sticky and glossy. Put it out in the pan with cocktail sticks and bread for the juices.

Ingredients

• 250 g Chorizo, cooking chorizo, in thick slices
• 200 ml Dry cider
• 1 g Bay leaves
• 5 g Fresh parsley, chopped
• 0.5 Bread, crusty, sliced

Method

1. Fry the chorizo in a dry frying pan over a medium heat until it releases its red oil and starts to colour.
2. Pour in the cider, add the bay leaf and simmer until the cider has reduced to a sticky glaze around the chorizo.
3. Scatter with parsley and serve hot in the pan, with bread for the juices.