Chorizo in Cider with sweated Red Onion
Chorizo in Cider with sweated Red Onion

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chorizo in cider with sweated red onion. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chorizo a la Sidra or Chorizo Sausage in Cider is one of the most traditional tapas, which is easy to prepare. Spanish chorizo sausage is tasty by itself but is used as an ingredient in many Spanish tapas, stews, soups, and rice dishes. Fresh or uncured chorizo is needed for this particular recipe. Heat oil in a frying pan on medium.

Chorizo in Cider with sweated Red Onion is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chorizo in Cider with sweated Red Onion is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have chorizo in cider with sweated red onion using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chorizo in Cider with sweated Red Onion:
  1. Take 1 tbsp olive oil
  2. Get 250 grams chorizo sausage cut into 2 cm sized pieces
  3. Prepare 1 red onion roughly chopped
  4. Make ready 150 ml cider
  5. Prepare 2 tsp sherry vinegar
  6. Take 2 tsp Knorr concentrated chicken stock undiluted
  7. Get 3 spring onions finely chopped
  8. Get 1 small handful parsley leaves finely chopped for garnish

To Serve: Hot homemade bread or baguette. Return the chorizo sausage to the frying pan and mix well. Increase the heat and pour in the red wine. Bring the red wine to the boil and allow the liquid to reduce by half.

Instructions to make Chorizo in Cider with sweated Red Onion:
  1. Heat olive oil in a large flat bottom pan over a medium heat.
  2. Add chorizo to pan face down and cook until slightly charred underneath.
  3. Turn chorizo over and cook until slightly charred underneath.
  4. Transfer chorizo to a dish. Keep the remaining oil.
  5. Add onion to pan and cook until very soft.
  6. Add cooked chorizo back to pan and add cider, sherry vinegar and chicken stock. Reduce it down to a sticky sauce.
  7. Pour into a dish or cazuela and garnish with spring onions and a sprinkle of parsley. Enjoy with a glass of wine.

Increase the heat and pour in the red wine. Bring the red wine to the boil and allow the liquid to reduce by half. Heat the olive oil over medium heat in a deep skillet that can hold the chorizo. Drain off ALL fat from skillet. Add enough cider to come approximately halfway up the chorizo.

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