Spanish Chorizo Stewed In Cider Recipes

Steps:

• 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. Turn to the other side and add the onions and cook for 3 minutes longer. Add the garlic, thyme, Spanish paprika and salt, and cook for 1 minute, stirring occasionally. Add the cider and bring to a boil. 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.
• Serve the sausage on small plates, ladled with some of the pan juices. Serve with pieces of crusty bread for dipping, if desired.

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.