On its own, this cider poached Spanish chorizo recipe makes a great snack. But pair it with a host of other tapas plates and you’ve got one delightful meal. Olé!DIY_Cook_SpanishChorizo_03.jpg


1 hour


Ages 12+


Pickled Eschallots 6 Pink eschallots, peeled | 250ml water | 250ml apple cider vinegar | 3 tablespoons caster sugar | 1 fresh bay leaf Cider Poached Chorizo 4 chorizo sausage, thickly diced | 3 tablespoons caster sugar | 250ml apple cider | 2 sprigs lemon thyme | pinch saffron | fresh lemon thyme for garnish


  1. For the pickling process, place eschallots, water, vinegar, sugar and bay leaf in a small saucepan and bring to the boil. Turn heat down and simmer
  2. until eschallots are soft. Strain, reserving liquid and set aside
  3. Heat a medium, heavy based saucepan until very hot. Fry chorizo 2-3mins or until golden brown. Add saffron, lemon thyme and sugar and
  4. caramelise. Deglaze pan with apple cider and ¼ cup of reserved pickling liquid. Reduce until thick and glossy 8-10mins
  5. Stir in pickled eschallots and coat well with liquid
  6. Serve in clay pot and garnish with fresh lemon thyme

Recipe + Images Violets and Vinegar