Cut chorizo into slices about 1/4 inch thick and set aside.
Heat the olive oil in a pan on medium. Add shallots and cook for 2 minutes, then add the garlic and cook for another minute.
Add the chorizo to the fryingpan and cook for about 3 minutes, or until they start to crisp up.
Throw in the paprika, bay leaves and red wine. Cook until most of the wine has evaporated off and the liquid has the consistency of a rich glaze. Serve with toothpicks.