Peel your chorizo sausage, then finely crumble it into a bowl. Grate your manchego.

Pour your olive oil into a saucepan on a medium heat. Once the pan is hot, get your chorizo in there and fry for a couple of minutes until crisp.

Tip in your 30g of flour and smoked paprika, then cook out for 5 mins. Gradually add your milk, whisking until you have a smooth sauce.

Bring your mixture to a boil, then simmer for 5 mins until thickened. Add the manchego and stir to combine.

Pour into a wide dish to set in the fridge for 1 hour.

Pour your remaining flour, eggs and breadcrumbs into a bowl each.

Roll your mixture into balls and dip them in your bowl of flour, eggs, and then breadcrumbs respectively.

Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 mins until crisp and golden. Keep warm and repeat with your remaining croquetas.