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 servings 214 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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  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.
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  • Tip
  • If using Mexican, non-smoked chorizo, add five minutes to simmer time.
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Your rating



  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...

I've made this many times since finding this recipe, and it is one of my family's favorites. I serve it with a good crusty baguette and some roasted green beans on the side. Yum!

Tried it for a dinner party, but it was not a big hit at all. I liked it but the taste was very strong. Also it was hard to serve at the party, maybe I over cooked it slightly.

I definitely made some alterations to this recipe, but I suspect it is very versatile. I used Turkey Kielbasa, Spiced Apple Cider, and Broth instead of water. After browning the onions, garlic...

This was a perfect dish for a summer get together. I served it warm with crusty bread. Make sure you get the Spanish chorizo, not the Mexican. Big difference. Goes great with mojitos!

Whoops... changing my rating to 5 stars as I just noticed there's a tip at the very bottom which does specify that this is not intended as a Mexican chorizo, but that Mexican can be used.

This was an excellent addition to my tapas party. The mixture of the apple cider and paprika was amazing. Definately something I will make on a regular occasion.