Cut the chorizo, pork belly, and blood sausages into pieces and fry them.

Set the meats aside and fry the garlic. Remove the garlic, then add about 4 to 6 tablespoons of chickpea flour (or almorta flour) and toast it with 1 tablespoon of sweet paprika.

Once the flour is toasted, gradually add hot water while stirring until it starts to bubble. When the mixture is thick but not too hard or too soft, add the fried meats and garlic back in.

Serve directly from the pan, accompanied by wine and bread.