Recipe: 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.

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
2 teaspoons McCormick Paprika
1 cup apple cider
2 McCormick Bay Leaves, broken in half
1 pound Spanish chorizo, cut diagonally, into 3/4-inch pieces
1/4 cup sun-dried tomatoes, coarsely chopped
1/4 cup chopped parsley

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.

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.

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

Makes 12 servings
Source: McCormick