Soak the chickpeas in water the night before. In a large pot, add the chickpeas, pork belly, all the bones, and the beef shank. Cover with cold water. Turn the heat up to medium-high (about 6 out of 10).

After the first 1 hour and 30 minutes, add the chicken, chorizo, and carrots. Cook for another hour. Slice the cabbage into thin strips and cook it in a separate pot with just water for 1 hour. Add some boiling water to the cocido if needed.

After 2 hours and 30 minutes, add the potato and cook for another 25 minutes. The cabbage should be cooked by now. In a skillet, sauté the chopped onion and garlic. Add a little sweet paprika, being careful not to burn it. Once softened, add the boiled cabbage and sauté well (Tip: add half a ladle of broth from the cocido).