Fabada Asturiana

Drain the soaked beans and place in a large, heavy pot. Cover generously with cold water — about 3 litres. Add the onion, garlic, and all the meats. Do not add salt yet.

Bring to a boil over medium heat. As it reaches a rolling boil, add a ladleful of cold water to interrupt the boil. Repeat this process two more times over the next 10 minutes.

Reduce to the gentlest possible simmer — the surface should barely move. Skim any grey foam. Add the pimenton and saffron.

Cook, covered, for 1 hour 30 minutes. The beans should be very tender — completely soft in the centre but intact. Add hot water if the beans are not fully submerged.

Remove the meats. Add salt and taste the broth — season generously. Slice the chorizo, morcilla, and lacón into serving pieces and return to the pot.

Simmer for 10 more minutes to marry the flavours. Remove the onion and garlic. Serve in deep bowls with crusty bread, with the meats arranged on top.