In a small pot, boil just enough water to add a pinch of saffron. Stir untill it releases colour, and add 3 litres of water to the saffron mix in a big pot.

Now drain all the soaked chickpeas, and place them in a big cooking dish along with chicken, pork, chorizo, rosemary sprigs and garlic. Season them with salt & pepper generously, and then transfer the chickpea mix to the pot containing saffron water ensuring that the mixture is completely covered with water.

Cover the pot tightly and place it in a cold oven. Turn on the oven to 180°C, and cook for about 4 to 6 hours until all the meat is tender.

When the meat is 10 minutes away from being completely cooked, place another pan with salted water over medium heat and add the pasta.

Cook the pasta for about 8 minutes or more, if needed. Divide it between bowls along with the meats and the broth.

Sprinkle the parsley & parmesan on top of cocido & serve hot.

Note: You can use Manchego instead of Parmesan. For tiny pasta shapes, you can either use Stellini or Midolinne.