Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the bell peppers and cut the links of chorizo into ½ inch (1.25 cm) thick rounds

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the slices of chorizo, mix with the olive oil, after 2 to 3 minutes and the chorizo is lightly sauteed, add in all the chopped vegetables, continue to mix the ingredients with the olive oil, after 5 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes, season with sea salt & black pepper, mix together, then lower to a low-medium heat and simmer

Once the water comes to a boil, add in the pasta, cook until al dente, then drain into a colander and add the pasta into the pan with the simmering sauce, turn off the heat, mix together until well mixed

Transfer the pasta into serving dishes, then sprinkle each one with a kiss of grated Manchego cheese and finely chopped fresh parsley, enjoy!