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1
Place the beef shank, chicken, tocino, punta de jamón, and chorizo in a very large pot and cover generously with cold water. Set over medium heat. Starting in cold water draws the flavour and proteins gradually into the liquid, producing a clear, rich broth. Bring slowly to a simmer, skimming any grey foam that rises — the broth is ready to proceed when the surface is clear and the liquid trembles gently rather than boiling hard.
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2
After 1 hour of gentle simmering, drain the soaked chickpeas and add them to the pot. Maintain a steady, unhurried simmer throughout. The chickpeas are ready to receive the vegetables when they yield to the back of a spoon without any chalky resistance at the centre.
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3
Add the carrots and potatoes in the last 45 minutes of cooking. They are done when a skewer passes through without pressure.
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4
Add the morcilla and the cabbage quarters in the final 15 minutes. The cabbage is done when the leaves are tender but still hold their shape and their colour remains a dull, cooked green rather than grey.
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5
Ladle off the broth into a separate pot. If serving formally, clarify it. Cook the fine noodles in the broth until just tender. Serve the broth with noodles or bread as the first course. The broth should be golden, aromatic, and completely clear of sediment.
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6
Arrange the chickpeas and vegetables on a warmed platter. Serve as the second course. Each element should hold its form — the chickpeas intact, the potatoes and carrots unbroken, the cabbage in cohesive quarters.
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7
Arrange all the meats — beef, chicken, chorizo, morcilla, tocino, and jamón — on a separate warmed platter and serve as the third and final course. The meats should be deeply coloured and yielding, the chorizo and morcilla firm enough to slice cleanly.