Chorizo With Sun-Dried Tomatoes and Cider |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is a tapas or appetizer. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
2 garlic cloves, finely chopped |
2 teaspoons paprika |
1 cup apple cider |
2 bay leaves, broken in half |
1 lb spanish chorizo sausage, cut diagonally, into 3/4 inch pieces |
1/4 cup sun-dried tomato, coarsely chopped |
1/4 cup chopped parsley |
Directions:
1. Heat oil in a saucepan over medium heat.
2. Add onions and garlic.
3. Sauté about 5 minutes, or until onions are translucent.
4. Add paprika and cook 1 minute.
5. Add cider and bay leaves; bring to a boil.
6. Reduce heat and simmer 5 minutes.
7. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes.
8. Remove bay leaves.
9. Sprinkle with parsley.
10. Serve hot with hearty bread to dip in sauce.
11. Tip: If using Mexican, non-smoked chorizo, add five minutes to simmer time.
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