Chorizo a la sidra (chorizo in cider)

Ingredients

• 3 1/2 oz fresh chorizo (or semi-curado (see notes and more detail above))
• 1 tsp olive oil
• 1/2 cup Asturian cider (or other dry hard cider (see notes))
• 1 bay leaf
• 1 tsp parsley (chopped, approx, to serve)

Instructions

1. 1

   Cut the chorizo into even slices (around 1/4in/3mm thick or a little more).

2. 2

   Warm the oil in a small skillet/frying pan over a medium heat and add the slices of chorizo in a single layer. Cook for around 3-4 minutes until starting to crisp then turn over. Note if you have fully cured chorizo, don't crisp it, just warm gently so the oils flow but no more.

3. 3

   Cook for a couple minutes on the other side then add the cider to the pan. Tuck the bay leaf in between or under the chorizo slices.

4. 4

   Once the cider comes to the boil, reduce the heat slightly and simmer for around 15-20 minutes until the cider has reduced by about half and become slightly more syrup-like. Turn the chorizo now and then as it is cooking. Remove from the heat and serve either in the skillet or a terracotta dish, topped with a little chopped parsley.