Well, there are two kinds of Spanish paprika: smoked and nonsmoked. Smoked paprika is known as Pimentón de la Vera; it's named after the region where the peppers (that are used to make the paprika) are grown. Before the peppers are ground, they are smoke-dried with oakwood for two weeks. Pimentón de la Vera is essential to giving Spanish chorizo its characteristic smokiness.
Under each kind, there are three flavor varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The paprika's heat level depends on the original pepper's heat. Spanish paprika can be found in some grocery stores, and McCormick makes a smoked version that is similar to Pimentón de la Vera. Have you cooked with Spanish paprika?
Source: Flickr User wlayton