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Preheat oven to 450 degrees F.
Pulse chorizo pieces in a food processor until coarsely ground.
In a blender, combine eggs, milk, flour, garlic, paprika, and salt. Mix on low speed until evenly incorporated and completely smooth.
Place a 10-inch cast iron skillet over medium heat. Add ground chorizo and cook, stirring occasionally, until chorizo has rendered out much of its fat and gets slightly darker and crispy, about 5 minutes.
Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain.
Return skillet to heat. Add butter, and once it is mostly melted, add shallot. Stir until fragrant.
Pour batter into skillet. Sprinkle with ¾ of crispy chorizo and all of manchego cheese.
Immediately place in preheated oven. Bake for 20 to 25 minutes or until puffed and edges are deep golden brown.
While pancake is baking, toss baby greens with olive oil and lemon juice until evenly coated.
Remove from oven and top with remaining chorizo and a generous pile of greens. Serve immediately.