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Heat oil in large olla or large, heavy pot over medium-high heat. Add carrots, onions and leeks to pot. Cook until onions are translucent, about 10 minutes. Add 12 cups water, tomato sauce, garlic and bouillon to pot; bring to boil. Add beef and ham hock to pot; reduce heat to medium low. Simmer, covered, until beef begins to soften, about 1½ hours, skimming off foam and fat that rises to the surface.
Add chick peas, chicken, potatoes, blood sausage and chorizo to pot; cook until chicken is cooked through and potatoes are tender, about 30 minutes more, skimming off foam and fat that rises to the surface.
To serve as a soup, add fideos to pot and cook until al-dente, about 6 minutes. Divide soup evenly among serving bowls.
To serve in courses, using slotted spoon or fine mesh sieve, transfer carrots, leeks, chickpeas and potatoes to serving platter. Then transfer beef, chicken, chorizo and blood sausage to second platter. Remove meat from ham hock; discard bone. Tent meat and vegetables with foil to keep warm.
Using measuring cup, remove 1 cup broth from olla; set aside. Bring remaining broth to boil. Add fideos; cook until al dente, about 6 minutes.
For first course, evenly divide broth and noodles among serving bowls. For second course, moisten vegetables with ½ cup reserved broth; serve warm. For third course, moisten meat with remaining broth; serve warm.
Spanish chorizo is a cured sausage that has a brilliant, brick red color and a smoky, sometimes spicy flavor thanks to its central ingredients: pork, smoked paprika (pimentón) and garlic. GOYA® Chorizo (pictured here) adds depth of flavor to everything – from eggs and rice dishes to soups and stews – and makes a great Spanish snack on its own: Cut into 1 inch pieces and cook on a greased skillet until golden brown.