Extra-virgin olive oil
1 onion, diced
2 cloves garlic, smashed and chopped
1 cup 1/2-inch diced Spanish chorizo
1 teaspoon pimenton
One 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill
1/2 cup finely grated aged manchego
2 tablespoons chopped fresh chives
Bloody Marys, recipe follows
1 quart vegetable juice
3 tablespoons celery salt, plus more for rimming the glass
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 to 2 teaspoons Sriracha
2 tablespoons sherry vinegar
Celery stalks, for garnish
Large green olives, for garnish
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