Friday, July 31, 2015

A Tapas of Chorizo with Sun-Dried Tomatoes and Cider

Enjoy the summer evenings over a slow meal of good food. Take your time starting off by enjoying this appetizer.

You’ll Need
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 teaspoons paprika
  • 1 cup apple cider
  • 2 Bay leaves, broken in half
  • 1 pound Spanish chorizo, cut diagonally, into 3/4-inch pieces
  • 1/4 cup sun-dried tomatoes, coarsely chopped
  • 1/4 cup chopped fresh parsley

In a Saucepan
Heat oil over a medium flame. Add onions and garlic; saute about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.

Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.

If using Mexican, non-smoked chorizo, add five minutes to simmer time.

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