1.To make the chorizo easier to handle, cut in half lengthways then cut again, splitting it through its middle. Remove it's skin and slice into half moon shapes, about 1/4cm thick.
2. Heat a non-stick frying pan then add the chorizo - do not add any oil, you will see paprika-red oil escape from the chorizo as it sizzles. Just as it begins to brown remove the chorizo from the pan and drain on absorbent paper.
Store, covered, in the fridge but, serve at room temperature.