Remove the chorizo from the casing and crumble it into crumbs. Heat a non-stick frying pan and, without adding any oil, add the crumbled chorizo meat. Stir and let it fry in its own fat with paprika for a few minutes. Once browned, we put it to drain on a plate on absorbent kitchen paper.

On the other hand, prepare the béchamel sauce. To do this, melt the butter in a saucepan over low heat. When the butter has dissolved, add a drizzle of olive oil, add the flour and stir well with a whisk for a few minutes so that the flour loses its uncooked taste. Add the milk little by little while stirring continuously to prevent lumps from forming. We continue this way until the milk is well cooked.

Once it is finished, we raise the heat a little, and without stopping stirring we wait for the béchamel sauce to boil. Add salt and pepper to taste and a little nutmeg. We have to cook the cream for approximately 10-15 minutes. It is very important that we do not stop stirring at any time to prevent the béchamel sauce from sticking to the pot.

After about 10 minutes add the chorizo with its red juice and mix very well for the next 5 minutes.

Then pour the dough into a bowl and cover it with cling film. Refrigerate the dough for a few hours to solidify. Once it has solidified, with a spoon we take some dough and shape it with our hands. We pass each spicy Leon chorizo croquette through breadcrumbs, egg and breadcrumbs again, in this order.

Then we fry the croquettes in plenty of olive oil and let them rest for a few seconds on absorbent paper before serving.