Preparation
- Cut the chorizo into slices 2 to 3 cm thick.
- Warm the olive oil in a pot over low heat, fry the onion for about 3 minutes until soft, add the paprika and cook for 1 minute.
- Pour in the cider and stock, add the bay leaf and garlic, bring to the boil and simmer over low heat for about 5 minutes.
- Add the chorizo slices to the sauce and simmer for another 5 to 10 minutes, until the sauce has reduced slightly.
- Stir in the sherry vinegar and parsley, season with salt if needed and serve hot with white bread.
Drink with it
Sparkling wine · excellent match
Cava or Sekt, brut
Fine bubbles and acidity cleanse the palate of fat, and the apple fruit in the wine picks up the cider in the sauce.
Sparkling wine, Champagne, and Prosecco: what's the difference?Rosé · good match
Dry rosado or rosé from Navarra
Red fruit and fresh acidity support the paprika spice and cope with the fat in the sausage.
Which wine pairs with food? A simple approach to choosingPale lager · good match
Pale lager, well chilled
Carbonation and gentle bitterness cut through the fatty, salty sausage.
Pils or Helles: What's the Difference?Fortified wine · good match
Amontillado or Manzanilla, well chilled
Nutty, salty yeast notes go with the paprika sausage, and the sherry vinegar in the sauce forms the bridge.
Port wine: understanding Ruby, Tawny, and Vintage
Why it pairs well
Traditionally sidra is served with this; as cider has no drinks profile of its own here, dry sparkling wine takes its place.