Chorizo al Sidra may not be your 1st thought for a Spanish dish but in Asturias, and in many Andalusian bars this is commonplace.
It is incredibly easy and tastes fantastic.
In its most basic form it is fresh chorizo sausages (cooking chorizo not the dry cured) slow cooked in cider. That’s it. You can add, garlic, bay leaf, parsley.
Put the chorizo into a small pan and cover in cider. Bring to the boil then simmer for at least 20mins. The cider will reduce into a syrupy, spicy, smoky, red glaze
Best served with bread to mop things up. (It’s makes a wonderful spicy sweet sausage sandwich)