Slice the Spanish Fresh Chorizo into 1/2-inch (1–1.5 cm) thick coins so they cook evenly.
Heat a tablespoon of Olive Oil in a large skillet over medium heat until shimmering.
Add the chorizo slices in a single layer and brown them for 2–3 minutes per side, letting some fat render and the edges caramelize. Work in batches if needed to avoid overcrowding.
Pour in about 3/4 to 1 cup of Sidra Natural (enough to come partway up the chorizo) and bring to a gentle simmer.
Let the mixture simmer, stirring occasionally, until the cider reduces and forms a thick, glossy sauce that coats the chorizo—about 6–10 minutes. Tilt the pan occasionally and spoon the sauce over the pieces so they glaze evenly.
Transfer to a warm plate and serve immediately, spooning any pan sauce over the top. Serve with crusty bread for dipping or as an appetizer alongside olives and cheeses.
