Preheat a barbecue plate on high heat until hot. Add oil, garlic, chilli and all the mushrooms, cook, turning often 4-5 minutes until golden and tender. Sprinkle over the paprika and turn to coat. Remove to a bowl, cover to keep warm.
Place chorizo sausages onto the barbecue, cut side down and cook for 4-5 minutes until lightly charred, turn and cook a further 2-3 minutes until warmed through.
Arrange chorizo onto serving plates, spoon over the mushrooms, scatter over the micro cress or rocket leaves, drizzle with a little extra virgin olive oil and serve.