Chef Javier Haro shares his recipe for Chorizo a La Sidra.
1074 per serving
- 2 pounds imported Spanish cooking chorizo
- 1 bayleaf
- 1 bottle of cider from Asturias, Spain
- olive oil
Sauteed chorizo in olive oil, bayleaf, and cider for about 3-4 minutes until cider reduces. Serve with garlic bread