Choricitos a la sidra -- raw or cured?
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.