The ingredients for this recipe were purchased at Despaña in Manhattan, which you can read about on Serious Eats: New York.
- 2 tablespoons olive oil
- 40-50 spicy cocktail chorizo, about 1 1/2 1-pound packages*
- 3 medium-large shallots, chopped
- 2 pinches sweet paprika
- 1 12-ounce bottle dry hard apple cider (I used Woodchuck 802 Dark & Dry)
- 1 small bay leaf
Heat olive oil over medium heat; add chorizo and cook for a couple of minutes, until starting to brown lightly. Add shallots.
Continue cooking until shallots have softened and chorizo have started to plump and brown further, another 2 or 3 minutes. When chorizo are lightly browned on all sides, add paprika and stir in thoroughly.
Add cider and bay leaf. Raise heat until cider reaches the boiling point, then lower to a gentle simmer. Cook until sauce has thickened and chorizo are glazed, about 20 minutes.
Chorizo may be served hot or at room temperature. Hide under nearest table, as needed.