Spanish Chorizo in Cider

Instructions

1. Prepare the chorizo
   If using whole chorizo links, slice them into 1/2-inch thick rounds. If the chorizo has a thick casing, you may want to remove it before slicing.
2. Heat the pan
   In a large, wide skillet or traditional earthenware cazuela, heat the olive oil over medium heat until shimmering. Add the diced onion and cook for 3-4 minutes until softened and translucent.
3. Cook the chorizo
   Add the sliced chorizo to the pan and cook for about 5 minutes, stirring occasionally, until the edges begin to crisp and the chorizo releases its flavorful red oils.
4. Add aromatics
   Add the sliced garlic, bay leaf, smoked paprika, and red pepper flakes (if using) to the pan. Stir and cook for 1 minute until fragrant.
5. Simmer in cider
   Pour in the cider, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low.
6. Reduce the sauce
   Allow the mixture to simmer uncovered for 15-20 minutes, or until the cider has reduced by about half and formed a slightly thickened sauce. The chorizo should be tender and infused with the cider flavor.
7. Finish and serve
   Remove the bay leaf. Taste the sauce and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot in the cooking vessel with plenty of crusty bread for dipping into the flavorful sauce.