Spanish Chorizo Stewed in Cider

1. 1

   In a large Spanish terra cotta cazuela, or in a shallow enameled skillet or wide nonstick saute pan, heat the olive oil and brown the chorizo on 1 side, about 3 minutes.

2. 2

   Turn to the other side and add the onions and cook for 3 minutes longer.

3. 3

   Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally.

4. 4

   Add the cider and bring to a boil.

5. 5

   Reduce heat to a bare simmer and continue to cook until sauce has reduced in volume by about half, 15 to 20 minutes, turning the sausage occasionally to ensure even cooking.

6. 6

   Serve the sausage on small plates, ladled with some of the pan juices.

7. 7

   Serve with pieces of crusty bread for dipping, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.