What Spanish cured sausage is made from pork and paprika?

The Spanish cured sausage made from pork and paprika is chorizo.

Spanish chorizo is generally prepared from coarsely chopped pork and pork fat, seasoned with garlic, salt, and pimentón, the dried red pepper powder commonly translated as paprika. The pimentón gives the sausage its characteristic deep red color and may make it dulce, or sweet, or picante, or hot. Many versions are fermented, cured, and sometimes smoked.

Unlike fresh Mexican chorizo, which is usually sold raw and must be cooked, many Spanish chorizos are firm enough to slice and eat without further cooking. Other varieties are softer or fattier and are grilled, fried, or added to dishes such as fabada asturiana, cocidos, and chorizo cooked in cider or red wine.

Morcilla is a blood sausage, not the same product. Fuet is a thinner Catalan cured sausage, while salchichón is typically seasoned with black pepper rather than paprika. Spain has hundreds of regional chorizo styles; Chorizo Riojano and Chorizo de Cantimpalos are among those with recognized geographical protection.