Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, smoked paprika, and salt.

Make a well in the center of the flour mixture, crack in the eggs, and whisk while gradually pouring in the milk until you have a smooth, lump-free batter. Set aside to rest for at least 15 minutes.

Pour the vegetable oil into a 9x13 inch baking dish or metal roasting tin and place it in the oven for 5 minutes to get the oil smoking hot.

Carefully remove the hot dish from the oven. Add the chorizo sausages and red onion wedges to the hot oil. Roast for 10 minutes until the sausages are browned and the onions start to soften.

Remove the dish from the oven again. Give the resting batter a quick final whisk, then immediately pour it into the hot pan over the sausages and onions. Work quickly to ensure the oil stays hot.

Return the dish to the oven immediately and bake for 20-25 minutes. Do not open the oven door during this time, as the drop in temperature can cause the batter to collapse. Look for a high rise and a golden-brown crust.

Sprinkle the grated Manchego cheese over the hot pudding immediately upon removing it from the oven, allowing the residual heat to melt it slightly.

Garnish with chopped fresh parsley and serve immediately while the Yorkshire pudding batter is still puffy and crisp.