How to Make Tapas : Frying Chorizo For Chorizo A La Sidra

Hi I’m chef Rainer Wickel and I’m here today
with Expert well we’re on to our next step and now we need to fry the chorizos.
Now what’s important on this we need to get our skillet nice and hot. So go ahead and
take your olive oil and we want to put about 1 tablespoon of olive oil in there, you now
it doesn’t have to be exact you just want enough to get the chorizos to start frying.
And I have the stove on already, so we need to start getting that hot, now to prepare
the chorizo’s this is where the fork comes in and what we want to do is we want to prick
the chorizo’s and go ahead and do it a bunch of times. Because this has a natural casing
on it and we want to make sure that we have enough holes in there so that the fat can
actually get out of it. So just liberally go ahead and poke it quit a few times we want
plenty of holes in there
and this is just the pre cooking phase before we start cooking it in the cider. Now we’ve
pricked it quit a few times now go ahead and put it into the frying pan. And what we want
to do is we want to let these fry for about 2 to 3 minutes. Basically what we want to
do is want to get them nice and brown all the way around and let some of the fat actually
come out of the chorizo’s. This is going to firm up the outside making nice and brown
before we actually cook in the cider. So once again you just need to let this cook for about
2 to 3 minutes and you can see it fry’s up pretty quickly and you can see that the fat
is coming out of it and once again when it’s on the pan just go ahead and prick it a few
more times. You want to get a lot of holes in there just so that you can let that fat
escape. And you need to do this for about 2 to 3 minutes but this is how we pre fry
the chorizo’s to get ready to cook them in the hard apple cider.

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