Chorizo a la sidra

Method

Cut the chorizo into thick rounds approximately 1cm thick. Heat the olive oil in a wide shallow pan or cazuela over medium heat and add the sliced onion and crushed garlic, cooking gently until softened. Add the chorizo rounds and cook for 2-3 minutes until they begin to release their oils and colour slightly. Pour in the dry cider, add the bay leaf and thyme sprigs, then bring to a gentle simmer. Allow the mixture to simmer for 15-20 minutes, stirring occasionally, until the chorizo is heated through and the liquid has reduced slightly, creating a rich glaze. Season with sea salt and black pepper to taste. Serve hot in the same cazuela with crusty bread to soak up the delicious cider sauce.