I love chorizo. I happily make the hour-long trip to Brindisa at Borough Market just for one of those oily, spicy chorizo sandwiches with slithers of marinated red peppers and a few wisps of rocket, wrapped in paper, which you eat sitting on the curb - not even noticing when a splatter of the ruby-red juices end up on your white t-shirt. I got this pic, above, from an equally keen chorizo devotee. http://chorizoblog.blogspot.com/
This is one of my favourite ways to cook chorizo at home - involving ridiculously few ingredients.