Chefs' Recipes

Bar Louise's thick-cut chorizo in cider sauce

Salty chorizo swimming in a spiced sauce, with apple cider that cuts through the fat. Mop up with crusty bread.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4 - 6
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Photo: Alicia Taylor
"We experimented with making our own chorizo for this dish but couldn't beat the one from La Boqueria Smallgoods," says Marcelo Munoz. "The cider has fruitiness and acid."


  • 100 ml extra-virgin olive oil, plus extra for drizzling
  • 1 large onion, finely chopped
  • 1 tbsp Spanish smoked paprika
  • 2 330ml bottles of sweet apple cider
  • 600 ml chicken stock
  • Finely grated rind of 1 orange
  • 400 gm can chickpeas, drained
  • 50 gm unsalted butter, cold, chopped
  • 3 La Boquiera chorizo (125gm each), casing removed, halved lengthways
  • Crusty bread, to serve


  • 1
    Heat oil in a large frying pan over low-medium heat. Add onion and cook stirring occasionally for 8-10 minutes, until softened and translucent. Scatter over paprika and cook until fragrant (1-2 minutes). Stir in cider, stock, orange rind and chickpeas. Bring to the boil over high heat, reduce heat to medium and reduce by two-thirds (25 minutes). Remove pan from heat and stir through cold butter to slightly thicken.
  • 2
    Meanwhile, heat a large non-stick frying pan over high heat and drizzle with a little oil. Add chorizo and cook, turning occasionally, until blackened all over. Cut chorizo into rough 1cm-thick slices.
  • 3
    To serve, place chorizo on a large platter and spoon over chickpeas.