Choricitos a la sidra -- raw or cured? I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (raw) or cured (ready to eat). 

 (Image courtesy of https://cookpad.com)

I'm thinking that there's not much sense in boiling cured choricitos (if such thing even exists) and the recipe implies raw sausage. However, I'm hoping to learn from those more familiar with Spanish/Portuguese cuisine: what's the usual way of making choricitos a la sidra -- from raw or cured chorizo?
The typical recipe from Asturias uses slightly cured (3-4 days) chorizos. But that's just the traditional recipe, you may want to try different chorizos (there are basically endless different kind of chorizos through Spain) and see what suits you. 

Personally, I don't think a completely raw chorizo will withstand the cooking without coming apart, and a more cured one will probably end up being a flavourless dry bunch of meat.