Buttery chorizo dip

120g Martinez chorizo extra
75g cold butter, cubed
1 Tbsp Pons or Capirete sherry vinegar
½ tsp La Chinata sweet smoked paprika

Remove the skins and roughly chop the chorizo.
Put all the ingredients in the bowl of a food processor. Add
¼ cup cold water and process until blended and relatively
smooth. Season with salt and pepper, and refrigerate. Bring
to room temperature for 30 minutes before serving. Serve
as a pâté, dip or spread.

Makes about 1 cup.