This semi-dried and fermented Spanish-style sausage should be served cooked to best enable the smoked paprika to infuse with the pork. When placed on a medium-hot grill, the classic chorizo releases sweet and smoky paprika oil. This versatile sausage can be scored and served whole on its own, added to sauces, rice or pasta dishes or pan-seared with garlic prawns and served with crusty bread and a dry Lager.