Chorizo cooked in cider is a classic tapa, found all over Spain. This apple and pork combination is delicious.
4 chorizo sausages
1 tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
3 cups cider
2 tbsp chopped parsley
Cut chorizo into two-centimetre slices and set aside.
Heat oil in a frying pan on medium. Add chorizo slices and fry until they colour a little on both sides. Add the garlic and cook for two minutes, taking care it does not burn.
Add the cider and toss to coat the chorizo. Simmer for 10-15 minutes, until the sauce has reduced and a layer of red oil coats the surface.
Divide into four small bowls, sprinkle with parsley and serve with crusty bread while still warm.