Pan-fried chorizo in cider
Spanish paprika sausage goes perfectly with the sweet flavours of cider in this great tapas dish
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- Heat 1 tbsp oil in a frying pan over a medium heat and cook the chorizo for 8 minutes. Spoon off any excess fat. Add the onion, garlic and rosemary and cook for 5 minutes. Next pour in the cider and simmer for 5 minutes before adding the chicken stock. Reduce the heat and simmer gently for 10 minutes. Serve with crusty bread.
PER SERVING
286 kcalories, protein 16.4g, carbohydrate 5.4g, fat 21.1 g, saturated fat 8.3g, fibre 0.6g, salt 1.3 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1864644/
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Ingredients
- extra-virgin olive oil
- 500g mini cooking chorizo (or use larger cooking chorizo cut into 2cm slices)
- 1 red onion , roughly chopped
- 2 whole peeled garlic cloves
- 2 sprigs rosemary
- 200ml dry cider
- 200ml chicken stock
- crusty bread , to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Ingredients
- extra-virgin olive oil
- 500g mini cooking chorizo (or use larger cooking chorizo cut into 2cm slices)
- 1 red onion , roughly chopped
- 2 whole peeled garlic cloves
- 2 sprigs rosemary
- 200ml dry cider
- 200ml chicken stock
- crusty bread , to serve
PER SERVING
286 kcalories, protein 16.4g, carbohydrate 5.4g, fat 21.1 g, saturated fat 8.3g, fibre 0.6g, salt 1.3 g
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17 January 2012
erinsdaddy rated and commented on this recipe
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13 April 2012
Duderino commented on this recipe
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