Chorizo with cider, the simpliest spanish tapa

An appetizer, entree or tapa of Asturian origin (northern Spain) that is extremely easy to make. While wine and beer are typical of almost all of Spain, in the north, humid and rainy, the apple is the undisputed queen of fruits and of course cider as a derivative of it is also found everywhere.

It is a recipe that is prepared in minutes and with only two ingredients. So that later they say that great recipes need many ingredients.

INGREDIENTS

• 400 grams (14 oz) chorizo (paprika sausage)
• A cup (200 ml) of cider

The cider to be used must be without gas, that is, real cider. If it is already Asturian, you have nailed it.

Cut the chorizo ​​into large slices 2 cm long (1 inch). Place in a clay pot or similar over medium-low heat and pour in the cider. Let cook for about 20 minutes and ready to eat by sticking a toothpick into each of the pieces.

There are people who fry the chorizo ​​before cooking it with the cider or add bay leaves to the broth, but all this is unnecessary if the cider and chorizo ​​are top quality.