For 4 Person(s)
Soak beans in cold water for 3 hours, then drain.
Cook beans in a pot with water and bring to boil.
Once boiled, drain the water from pot, leaving beans.
Place beans in a new pot with cold water and add the peeled onion (cut into 4 pieces), the garlic cloves, the oil, the pig ear and the tail or leg.
Add paprika pepper, stir and add the ham and chorizo, let cook for 3 minutes.
Add the rest of products, except for the morcillas.
Have the water scarcely cover the stew.
Cover pot and let cook on low heat for 2 to 3 hours (dependent on the beans).
Add the morcillas 30 minutes before finishing.
Finish with adding salt and add the saffron -previously crushed on a mortar and dissolved with some bouillon.
The pork tail and ear are not usually served, but if so, chop the ear into thin slices.