The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced in its flavors.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I loved this! Was a little hesitant about the apple cider. I must have read the ingredients like 3 times before committing to pouring it in. I threw shallots and chorizo in together then a splash of white wine to get all the yummy bits up off the pan. Then added some parsley before service and enjoyed!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?