Chorizo a la Sidra (pan fried chorizo in cider)

"Whenever a tapas bar has this on the menu, I order it. Like so many of the very best Tapas, this one comes with plenty of delicious sauce to soak up with some bread, which makes it perfect for sharing as part of a little tapas spread with friends. There are probably hundreds of different versions, and it changes a little wherever you go. Some use a firmer, more cured chorizo, others add garlic or a few extra ingredients, and they might be just as delicious. This recipe recreates my favorite though: simple, straightforward, and most importantly, made with fresh, soft chorizo that has almost the texture of a bratwurst. As the sausage cooks, it releases all of its flavorful oils into the sauce while turning beautifully browned around the edges. Bite into it, though, and it's still wonderfully juicy, having soaked up all of that fruity cider flavor. Speaking of the cider: traditionally, this dish is made with Asturian sidra, the dry sister of the french cider. And it is quite different, as it's uncarbonated, much drier, and more acidic. Since it's not always easy to find, I usually recommend using a regular dry cider instead – or, if you can get your hands on it, Apfelwein. As a born and raised in Frankfurter (not the sausage), I may be a little biased, but to me it's the superior cider and actually comes closer to the original. But it can also be hard to find in other regions of Germany. Either way, whatever you use, this dish is going to taste pretty amazing."