Top tips from Spanish and French chefs: proper chorizo, perfect jus

Do: choose proper Spanish paprika“Sweet smoked paprika is a must,” says the Spanish chef Omar Allibhoy, owner of Tapas Revolution. “Specifically, Pimenton de la Vera. Instead of using sun-dried peppers, this type of paprika is made from peppers that have been smoke-dried over oak for two weeks. It’s laborious but it is what brings that incredible smoky taste to everything.”

Do: buy the right kind of chorizoThe best quality chorizo has a stamp from the Consorcio del Chorizo Español. The Consorcio is an association of chorizo producers who guarantee their products are made using Spanish ingredients.

There are three different types of chorizo you can buy: fresh, semi-dried and dried-cured. Each serves a different purpose in cooking. Dried is best eaten as charcuterie.