Chorizo with Sun-Dried Tomatoes and Cider

Chorizo with Sun-Dried Tomatoes and Cider


"This authentic tapas dish brings a medley of Spanish flavors to your table."


30 m {{adjustedServings}} servings 214 cals
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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a saucepan over medium heat. Add onions and garlic; saute about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.
  2. Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.
Tips & Tricks


  • Tip
  • If using Mexican, non-smoked chorizo, add five minutes to simmer time.
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  1. 11 Ratings


This is a good recipe. If this is a Spanish tapa, the you must use Spanish Chorizo because it definitely is not the same as Mexican Chorizo. What I don't understand is why people totally chang...

This is soooo good! I made it for a party, but instead of simmering the sausage & tomatoes on the stove I put it all into a crockpot & let it simmer for a couple of hours. It looked gorgeous &...

Maybe I used the wrong chorizo, but it was more like ground beef than sausage that could be cut diagonally. I stuck to the recipe and ended up with something much more like chili, but it was re...