Finely dice chorizo sausage and remove the casing.

Lightly cook the diced chorizo in a small saute pan over low heat.

Remove chorizo from the pan and let cool.

Dice manchego cheese into small pieces.

Thinly slice green onions, using both white and green parts.

Combine the cooled chorizo, diced manchego cheese, and sliced green onions in a bowl and set aside.

In a heavy 4-quart saucepan, combine water, unsalted butter (cut into small cubes), and fine salt.

Bring the mixture to a boil over high heat, stirring occasionally, to melt the butter.

Remove the saucepan from the heat and add all-purpose flour all at once.

Stir vigorously with a wooden spoon until the dough comes together to form a ball.

Return the pan to medium-high heat and beat the dough constantly until a film develops on the bottom of the pan, about 2 minutes. Be careful not to let it burn.

Transfer the dough to an electric mixer fitted with a paddle attachment.

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl and continue to beat the dough at high speed for about 3 to 4 minutes.

Stir the chorizo, cheese, and green onion mixture into the dough until evenly distributed.

Transfer the dough to a large pastry bag fitted with a large plain tip.

On a lightly floured work surface, pipe the dough into 1-foot long ropes and cut into 1 1/2-inch pieces.

Lightly dust the dough pieces with flour.

Pour vegetable oil into a wok and heat to 375 degrees F.

Using a metal spoon, carefully drop the dough pieces into the hot oil.

Fry the chorizo puffs for 2 1/2 minutes on each side, or until golden brown.

Take care not to overcrowd the oil while frying.

Drain the fried chorizo puffs on absorbent paper.

Season the drained puffs immediately with 1 teaspoon of the prepared Spice Mixture.

Repeat the frying process until all the dough has been used.

Serve the chorizo puffs warm.

To prepare the Spice Mixture, stir all the listed ingredients (kosher salt, ground coriander, ground cumin, Spanish sweet paprika, cayenne pepper) together in a small bowl.

Store any remaining Spice Mixture in a jar with a tight-fitting lid.