Alejandro Chistorra in Cider Glaze

A way to enhance this already flavour-packed chorizo is to poach it in cider, a tapa originating from Asturias. For a twist on this recipe, use Chistorra, a long, thin version of chorizo from the Basque Country. Cut it into pieces about two centimetres long and fry over a medium heat until the skin changes colour. Pour in enough cloudy cider to cover the chistorra and let it simmer. The longer you cook it, the more glaze-like the sauce texture will be. Serve with plenty of bread; your guests will want to mop up every drop of the sauce.
Alejandro Chistorra in Cider Glaze

| Dimitra Kosta

Method:

  1. Heat the olive oil in a frying pan over a medium heat.
  2. Add the Chistorra pieces and fry gently until their colour changes and they begin to release their oil.
  3. Pour in the cider, bring to a boil, then reduce the heat to low.
  4. Cook until the cider has reduced and thickened to a glossy glaze that coats the sausage.
  5. Finish with chopped parsley.

Serve hot, with lots of bread on the side to mop up the sauce.

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