Craig Holbrook Depending on the usage it might or might not add flavor. I know that paprika is either banned or heavily frowned upon by the USDA in cured products because it can color the product a similar color without being properly cured. That might actually be your best bet as what the USDA says doesn’t apply to you and the reason they banned it is exactly what you are trying to do!
If you look at the ingredients of Chorizo you can see that all the major ingredients have a coloring function as well.
