Chorizo with Sun-Dried Tomatoes and Cider Recipe -
Chorizo with Sun-Dried Tomatoes and Cider Recipe
  • READY IN 30 mins

Chorizo with Sun-Dried Tomatoes and Cider

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2007

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 change the recipe then give the recipe 5 stars! Using Kielbasa completely changes this recipe into a different recipe. The 5 star rating given means absolutely nothing if you haven't tried the actual recipe.

Most Helpful Critical Review
Aug 19, 2008

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.


11 Ratings

Nov 05, 2006

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 & everyone raved - thanks for this recipe! And the leftovers were even better the next day.

Aug 29, 2005

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 really good!! We served this by putting spoonfuls on sliced pieces of toasted sourdough loaf. Went absolutely perfect with zamorano cheese slices and Spanish wine. Best Sunday afternoon snack I've had in a long time.

Dec 01, 2012

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!

Nov 08, 2007

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 and sausage I put it all in the crock-pot for 4 hours. I would like to give this recipe 5 stars, but apparently some would be offended because I didn't use the exact ingredients. Well Chorizo (whether Mexican or Spanish) is not readily available out here in the sticks! AND being able to modify recipes to what is available at our local market is helpful and appreciated!

Aug 11, 2006

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!

Jun 12, 2006

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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