Season the pork rib pieces with salt and pepper, then brown them in a large skillet or paella pan with hot olive oil.

Slice the chorizo and add it to the pan.

Meanwhile, finely chop the onion and garlic, then add them to the pan. Lower the heat and cook slowly.

Add the bay leaf as well.

When the onion and garlic are soft and golden, stir in the crushed tomatoes. Adjust the salt if needed and continue to cook over very low heat.

After about 20 minutes (or when the mixture looks irresistible), add the fideos pasta and sauté briefly.

Finally, pour in the (preferably hot) chicken broth and let the stew cook until done.