Chorizo cooked in cider (Chorizo a la sidra)

1. Cut the chorizo (ideally semi-cured cooking chorizo) into 1.5-2 cm thick slices.

2. Heat the olive oil in an earthenware or heavy-based frying pan and fry the chorizo slices for 2-3 minutes until they release their red fat.

3. Pour in the dry cider and bring to the boil.

4. Cook over medium heat for 10-15 minutes until the cider has reduced by half and come together with the sausage fat into a thick, glossy sauce.

5. Taste – it usually doesn't need salt, as chorizo is salty and spicy enough.

6. Serve hot in the pan with plenty of bread for mopping up the sauce.

Tip: In Asturias they use dry natural cider (sidra natural) – if you can only find sweet cider, use less and top up with water.