Apple cider and maille xeres vinegar chorizo cassolette

Tapas, Salted

Spanish chorizo cooked in apple cider and chicken stock spiced with Maille Xeres vinegar.


Recipe for 4 persons

The ingredients

280 Gr
Spanish chorizo
15 Ml
Olive oil
1 Unit(s)
White onion
5 Ml
125 Ml
Apple cider
60 Ml
Chicken stock
15 Ml
Maille xérès vinegar
1 Leaf(ves)
Bay leaf
6 Sprig(s)
1 Unit(s)
Apple cider and Maille Xeres vinegar chorizo cassolette

Preparation time: 30 min

  • The preparations

    Slice the chorizo in big slices. Slice the tomato in brunoise Ciselez the onions and chop the parsley.

  • The chorizo

    In a pan with the olive oil on medium heat, sweat the onions for 3 minutes, add the paprika and cook it one more minutes. Increase the heat, deglaze with the cider, the chicken stock and the bay leave. Let it cook for 3 minutes, add the chorizo and cook it 5 more minutes until the sauce will be reduce half way, finish with the vinegar and the mustard.

  • The plating

    Serve it in individual terracotta small plates finish with the parsley and serve it hot.

You could replace the cider with white wine or blond beer, you just need to bring it to boil making sure the alcohol will evaporate.

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