Add the diced chorizo to the hot oil in the pan and fry, stirring often, for three or four minutes, until the sausage releases its oil and turns golden and crisp.
Put the remaining tablespoon of olive oil in a casserole on a medium heat, then add the chopped onion and fry gently, stirring, for about five minutes, until softened.
Brush the cabbage wedges all over with about a tablespoon of olive oil, season generously, then char them on both cut sides and transfer to a plate.
Add the garlic and fry, stirring, for a minute or two more, then add the oregano and both paprikas, and cook, stirring, for 30 seconds, until the mixture smells fragrant.
Using a slotted spoon, transfer the fried chorizo to a small dish, leaving the oil in the pan; set aside the pan for later.
