Welcome, all food enthusiasts and aficionados of Spanish traditions! Today, we are diving into one of Spain’s most delightful and authentic culinary treasures: Chorizo a la Sidra!
For those who may not be familiar with Asturian cuisine, Chorizo a la Sidra (also known sometimes with the plural form of chorizo Chorizos) is a traditional Asturian recipe that has captured the hearts and taste buds of the whole country for centuries.
Hailing from the enchanting region of Asturias in northern Spain, this culinary gem brings together two essential elements of Spanish culture: chorizo, the flavorful sausage filled with rich spices and robust flavors, and Sidra, the beloved Spanish cider known for its refreshing taste and distinct character. Chorizo a la Sidra is a testament to the art of simplicity bringing together two of Spain’s most cherished culinary treasures: chorizo and sidra.
Prepare to embark on a gastronomic journey that combines smoky, savory chorizo with the subtle sweetness and effervescence of sidra. It’s a match made in foodie heaven, and we can’t wait to share the secrets of this exquisite dish with you.
In this blog post, we unveil the secrets behind this beloved dish, exploring its rich history, the cultural significance it holds, and, of course, the mouthwatering steps to recreate it in your very own kitchen. So, prepare your taste buds for a fiesta of flavors, and let’s dive into the delightful world of Chorizos a la Sidra! ¡Vamos! (Let’s go!)
What is Spanish chorizo, and which type of chorizo should you use:
Spanish chorizo is the star of our beloved Chorizos a la Sidra recipe. Allow me to introduce you to this culinary treasure that has captured the hearts of food enthusiasts around the world.
Spanish chorizo is more than just a sausage; it is a cultural emblem, deeply woven into the fabric of Spanish gastronomy, although contrary to popular belief, we don’t add it to everything (Adding it to Paella would be considered a capital sin!)
In Spain, chorizo is a cured sausage made from ground pork and seasoned with a blend of smoky paprika (pimentón), garlic, and other spices. The use of pimentón is what gives Spanish chorizo its vibrant red color and distinctive flavor.
It is firm and dry to the touch as it undergoes a curing process that helps preserve the meat and intensify its flavors. And it can be enjoyed as it is, sliced and served as a tapa, or used as an ingredient in a variety of dishes.
It is similar but not the same as Mexican chorizo, so when making this recipe, try to find Spanish chorizo.
Also, chorizo can come in two varieties and different forms:
- Chorizo “dulce” (sweet) means that it is not spicy at all, so it’s a mild kind, not sweet.
- Chorizo “picante” (hot), which means it includes spicy paprika powder, and indeed it is hot.
Both versions showcase a harmonious blend of flavors, but they each possess their unique personality. Also, chorizo can come in “sarta” which is a long cured form with a U shape, usually tied in the end or in smaller portions like the ones you see in the pictures. These later ones are a bit less cured, meant to be cooked, and are perfect for BBQs or to stew with sidra or wine.
Both chorizos can be used, either sweet, hot, sarta, or the smaller chorizos, so don’t worry if you only can find a certain type of it, we assure you it will be equally delicious with any type of chorizo.
What is Spanish Sidra? Difference between Spanish and American cider.
As we continue our culinary exploration, let’s turn our attention to the beloved Spanish cider, or as we locals fondly call it, “sidra.” This crisp and refreshing beverage holds a special place in the hearts of Asturians, not only as a drink but as an emblem of tradition and celebration.
Spanish sidra is no ordinary cider; it is a labor of love steeped in artisanal craftsmanship. The secret to its distinct character lies in the meticulous process of production. In the verdant hills of Asturias, where sidra originates, hand-picked apples take center stage. These apples, often a blend of native varieties, are then crushed to extract their sweet, flavorful juice.
But here’s the kicker: unlike other ciders, Spanish sidra undergoes a natural fermentation process. No added sugars, no artificial yeasts. It’s a pure and honest transformation, where the fresh apple juice ferments naturally, leaving behind a dry and slightly tangy taste that sets it apart from other types of cider. In Spain, it’s possible to find two different kinds of Spanish Sidra: “natural,” which is the one we are mentioning and using for Chorizos a la sidra, and “espumosa” which has added carbonation, which is typically sweeter and it’s reserved for celebration toast and deserts. It is similar to Champagne or Cava.
The “Escanciado” ritual
One of the most charming aspects of Spanish sidra is the age-old tradition of “escanciado” (the pouring). Picture yourself in a lively sidrería (cider house) in Asturias, where locals and visitors from other regions gather to celebrate life and camaraderie. The cider is poured with flair, raised high above the head, and cascades into the glass from a height. This aeration process not only infuses the sidra with delightful effervescence but also allows its unique flavors to unfold, enchanting every sip.
Now, you may wonder how Spanish sidra differs from American cider. While both beverages share the common thread of apples, their production methods and flavor profiles set them apart.
- Fermentation Process: As mentioned, Spanish sidra undergoes a natural fermentation process, resulting in a drier, less sweet taste. American cider, in contrast, is often sweeter due to the addition of sugars and the use of specific yeast strains for fermentation.
- Alcohol Content: Spanish sidra generally has a lower alcohol content, typically ranging from 4% to 6%, while American hard ciders can vary widely, sometimes reaching higher alcohol levels.
- Carbonation: Spanish sidra tends to have a natural, light carbonation, whereas American ciders are often heavily carbonated.
- Cultural Significance: In Asturias, sidra is an integral part of social gatherings, cherished traditions, and festivities, while American cider is more closely associated with seasonal fall activities and apple-picking traditions.
In conclusion, Spanish cider, or sidra, stands as a testament to the art of simplicity and the celebration of time-honored customs. Its natural fermentation and unique flavors create a sensory experience that is distinct from American ciders. So, the next time you sip on this crisp and delightful beverage, you’ll know you’re savoring a piece of Spanish culture in every drop. ¡Salud! (Cheers!)
How to Make Chorizo A La Sidra
EQUIPMENT
To make Chorizos a la Sidra, you’ll need the following equipment on hand:
- Medium-sized pan
- Knife
- Cutting board
- Wooden spatula
INGREDIENTS
- 10 oz chorizo, either sarta or fresh smaller chorizos
- ½ bottle Sidra natural
- 1 teaspoon olive oil
- 1 bay leaf
STEP-BY-STEP INSTRUCTIONS
1 — Cut the chorizo; if using the fresh small kind, separate them; if using drier sarta chorizo cut the ends, discard the cord, and cut into bite-size wheels.
2 — In the pan, add a drizzle of olive oil and heat. Add the chorizos to the pan.
3 — Cook on medium heat until the chorizos release their grease and beautiful flavors, and start to get browned.
4 — Add Sidra.
5 — Add the cider and the bay leaf to the pan. Cook for 10 minutes on medium-low until the Sidra evaporates a bit and the sauce thickens.
6 — Serve alongside good rustic bread. Que aproveche!
Notes and FAQs
Still with doubts? Don’t worry, we spill all the tea about ingredients, cooking methods, storage, etc in this section so you can reproduce this recipe like a local.
Cooking method:
Start by adding just a tiny drizzle of olive oil; since chorizo will release plenty of their grease, you’ll need it only to prevent the chorizo from sticking and burning.
Make sure the chorizo gets evenly browned and releases plenty of its juices. If using sarta chorizo, since it’s a bit more cured, it will release less juice.
Once the Sidra is added to the pan, let it bubble and reduce until the sauce gets thickened. You’ll notice the chorizo turns a bit paler since a lot of the paprika color will get transferred to the sauce.
Storage:
Chorizos a la sidra should be eaten right away while still hot; however, if any leftovers might occur, store them in a sealed container in the fridge for up to 3 days. Whenever you want to eat the leftovers, simply transfer them to a pan and reheat them on low heat.
Ingredients:
Chorizos a la Sidra is a super simple recipe that includes very specific ingredients, however here you have the TLDR and in-depth notes about the ingredients:
- Chorizo: Small fresh Spanish chorizos are the best kind to use for this recipe, however as previously mentioned you can also do it with Chorizo de Sarta, simply have in mind it will release less juice and it will need less temperature to cook so it does not turn dry but still gets thoroughly cooked. Either chorizo dulce or picante (mild or hot) will be perfect for this recipe. We cannot guarantee how the recipe will turn out with Mexican chorizo.
- Sidra: Sidra natural is the only way to go for this recipe, but if you cannot find authentic Asturian Sidra natural, you can try to make this recipe with any hard cider that might not be too sweet, it will not be the same, but for sure it will be nice too.
- Bay leaf: optional, but it gives a nice touch.
- Olive oil: only a drizzle is needed, but use olive oil and not any other kind since it would affect the flavor of the recipe.
Chorizo A La Sidra Recipe
Equipment
- Medium sized pan
- Knife
- Cutting board
- Wooden Spatula
Ingredients
- 10 oz chorizo either sarta or fresh smaller chorizos
- 1/2 bottle Sidra natural
- 1 tsp olive oil
- 1 bay leaf
Nutrition
Instructions
- Cut the chorizo, if using the fresh small kind, separate them, if using drier sarta chorizo cut the ends, discard the cord, and cut into bite-size wheels.
- In the pan add a drizzle of olive oil and heat. Add the chorizos to the pan.
- Cook on medium heat until the chorizos release their grease and beautiful flavors, and start to get browned.
- Add Sidra
- Add the cider and the bay leaf to the pan and cook for 10 minutes on medium-low until the Sidra evaporates a bit and the sauce thickens.
- Serve alongside good rustic bread. Que aproveche!
