I suggest that you buy your chorizos in SPANISH (from Spain), or Cuban or Puerto Rican markets. The chorizos you are referring to is probably a recipe for chorizos (not previously cured or included in its casings). Of course, a chorizo by definition is a cured meat with all kinds of seasonings, including PAPRIKA. It must be cured with the traditional method (the chorizo casings over a source of indirect heat) or using modern methods. Penelope Casas in her Books have some Chorizo recipes & according to her you can either fry them as a patty or use the cassings method where the chorizo is cured. That kind of chorizo is the one for Paellas, caldo gallego, Puchero, migas & other Spanish recipes.