Chorizo Recipe

Prepare chorizo

If using long links, cut into 1½–2 inch pieces to make bite-size starter portions. Pat dry with paper towel to remove excess moisture.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chorizo pieces in a single layer (work in batches if necessary) and sear for 2–3 minutes per side, until browned and some fat renders. Use tongs to turn; do not crowd the pan.

Add aromatics

Reduce heat to medium. Push the chorizo to one side and add the sliced shallot and garlic to the pan. Cook, stirring, for 1–2 minutes until fragrant and softened but not browned.

Deglaze and braise

Pour in 1 cup dry cider to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Add the thyme sprigs, bay leaf, smoked paprika, black pepper and 1/4 tsp salt. Bring to a gentle simmer, then reduce heat to low, cover partially with a lid, and braise for 10–12 minutes so flavors meld and chorizo finishes cooking through.

Uncover and increase heat to medium-high for 2–3 minutes to reduce the braising liquid slightly into a glossy sauce that coats the chorizo. Taste and adjust seasoning with a pinch more salt or pepper if needed. Remove and discard thyme sprigs and bay leaf.

Sprinkle chopped parsley over the braised chorizo. Transfer to a warm serving dish (a cast-iron skillet is nice for presentation) and serve immediately with lemon wedges and crusty bread or toasted baguette slices to soak up the cider sauce.

To serve as small starters: place 2–3 pieces per person with sauce on each toast, or serve family-style and allow guests to help themselves.