Name: Ricci’s Places Mini Hot Chorizo Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 pieces fresh hot Spanish chorizo links (about 2.5–3 oz / 70–85 g each); 2 cups Spanish dry cider (or semi-dry apple cider); 1 tbs extra-virgin olive oil; 2 pieces bay leaves; 1 tsp whole black peppercorns; 1 tsp smoked sweet paprika (pimentón dulce); 1 tsp hot smoked paprika (pimentón picante) or cayenne; 1 tsp fine sea salt; 2 tbs fresh flat-leaf parsley, chopped; 4 pieces fresh lemon wedges; 16 pieces toasted crusty bread or baguette slices

Method

Preparation

Prick and pat

Lightly prick each chorizo link a few times with a toothpick (to prevent bursting) and pat dry with paper towel. Trim any long casings so pieces sit flat.

Cooking the chorizo in cider

Brown the chorizo

Heat 1 tbs olive oil in a wide, heavy skillet or sauté pan over medium-high heat until shimmering. Add chorizo links in a single layer (work in two batches if necessary). Brown the links, turning every 1–2 minutes, until golden on all sides, 4–6 minutes total. Remove browned links to a plate and set aside.

Deglaze and build the braising liquid

Lower heat to medium. Pour off any excess fat, leaving about 1 tbs in the pan. Add the smoked sweet paprika and hot smoked paprika; stir for 20–30 seconds to bloom the spices. Pour in 2 cups Spanish cider to deglaze, scraping up browned bits with a wooden spoon. Add bay leaves, peppercorns and 1 tsp salt; bring the liquid to a gentle simmer.

Slow-cook the chorizo

Return the browned chorizo to the pan, nestling them into the cider so they are partially submerged. Lower heat to maintain a low simmer (barely bubbling). Cover pan with a lid slightly ajar and cook gently for 25–30 minutes, turning links once halfway, until chorizo are cooked through, tender, and infused with cider flavor. The cider will reduce slightly and concentrate.

Reduce the sauce (optional)

If you prefer a slightly thicker sauce, remove the chorizo to a plate and increase heat to medium-high. Boil the cider for 3–5 minutes until reduced by about one-third, then return chorizo to the pan to warm through for 1 minute.

Finishing and serving

Transfer the chorizo and a generous spoonful of the cooking cider to a warmed shallow serving dish (or individual small ramekins). Sprinkle chopped parsley over the top and arrange lemon wedges around the dish.

Serve immediately with toasted crusty bread slices for soaking up the cider and oil. Encourage diners to squeeze a little lemon over the chorizo if desired.

Leftovers: Cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of cider or water until warmed through.